Miso & Pumpkin (v)

I’m not a big soup kinda gal BUT sometimes a bowl of a yummy soup is just the most comforting thing in the world. This one is super easy to make, make sure you offer some crunchy and creamy toppings to make it more exciting than bland soup. I whipped up a batch of my seed+parmesan flatbread to add extra crunch. Pumpkin, ginger, garlic, turmeric, miso, and coconut go soooo well together and are quite the nutrition bomb. I know I know, all the fall flavors and we have mid January now. Let me tell you what, it’s still delish! Ha!


PUMPKINS are excellent sources of carotenoids - the richer the color the richer the concentration. Also, they are a very good source of Vitamin C, B1, folic acid, pantothenic acid, potassium and dietary fiber, as well as Vitamin B6 and niacin. 



1 medium sized sugar pie pumpkin or butternut squash

1 tablespoon coconut oil

1 yellow onion, diced

4 cloves garlic, minced

1 thumb-size piece ginger, minced

1 teaspoon freshly grated turmeric

1 cup full-fat coconut milk

1/2 cup miso paste (I used white Shiro Miso)

4 cups water

1 teaspoon salt

beets, pumpkin seeds, and pumpkin seed oil to garnish

Preheat the oven to 220C/425° F. 

Cut the pumpkin into cubes, discard seeds 

Place chunks on baking sheet, and roast for 30-40min

Meanwhile, heat  the coconut oil in a medium pot over medium heat.

Add the onion, ginger and garlic and cook until soft

Add the pumpkin, 1/2 can of coconut milk, water and salt

Simmer for 10-15 minutes

Transfer the soup to a high speed blender

Carefully (with the lid cracked slightly to allow the steam to escape and a dish towel draped over the top of the lid) puree, feel free to press soup through a strainer to get rid of pumpkin skin (makes it extra smooth)

Serve with roasted pumpkin seeds, rest of coconut milk, seed+ parmesan flatbread, and roasted beets


HAPPY 2019