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Vegan Roasted Pumpkin Soup with Miso

This pumpkin soup is made by roasting vibrant pumpkin chunks until caramelized, then blending them into a smooth, velvety puree. It incorporates a splash of tangy miso to add depth and umami, creating a rich, flavorful final dish with a hearty texture and inviting appearance.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 pound pumpkin chunks preferably butternut or kabocha, peeled and seeds removed
  • 2 tablespoons olive oil for roasting
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 1 tablespoon white miso paste dissolved in warm water before adding
  • 1/2 cup coconut milk optional for creaminess
  • Salt and pepper to taste seasoning

Equipment

  • Oven
  • Blender
  • Soup Pot
  • Baking Sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Roast the pumpkin for about 30-35 minutes until they become tender, fragrant, and slightly caramelized around the edges. Remove from the oven and let cool slightly.
  3. While the pumpkin roasts, warm a little vegetable broth and dissolve the miso paste in it, whisking until smooth. Set aside.
  4. Place the roasted pumpkin into a blender. Add the minced garlic and pour in the warm miso-infused broth.
  5. Blend until completely smooth and velvety, adding coconut milk if you want a creamier texture. Taste and season with salt and pepper as needed.
  6. Pour the blended soup into a saucepan and gently reheat over medium-low heat until steaming, about 5 minutes. Stir occasionally to prevent sticking.
  7. Serve the hot soup in bowls, garnished with a drizzle of coconut milk or toasted pumpkin seeds if desired. Enjoy the rich, umami-infused flavor with a smooth, comforting texture.