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October 30, 2014

How To Make Miso and Kabocha / Pumpkin Soup

By Stuart Turner

It's Halloween today, so we thought the perfect recipe to share today would be pumpkin soup - but this is not your usual pumpkin soup, this has a little Japanese twist! 

Pumpkin soup is warming and homely, it's great when served hot after you've been trick or treating with the kids. Best of all, it's a good injection of veggies to your daily diet when you're all likely to over indulge on the sweeties. You won't be able to tell it's good for you though, because it's incredibly moreish. This soup even contains Miso, which is also a fantastic source of vitamins and antioxidants. 

To make this pumpkin soup have an interesting Japanese soup, we've added garlic, ginger, miso and shicihimi togarashi spice mix for a chili kick!

You Will Need:

  • 900g of Chopped Pumpkin or Kabocha Squash
  • 450g of Chopped Sweet Potato
  • 3 Cloves of Pressed Garlic
  • Dash of Salt
  • Dash of Pepper
  • 1 Chopped Small Onion
  • 2 Tsp Freshly Chopped Ginger
  • 3 Tbsp White Miso Paste
  • 500ml of Water
  • Vegetable Stock Cube
  • 2 Chopped Spring Onions
  • 1 Tsp of Shichimi Togarashi


  • Chop the pumpkin and sweet potatoes into 1 inch cubes, you don't need to remove the pumpkin skin yet. Cover the veggies in olive oil, then roast at 200c until golden, soft and beginning to caramelise.
  • Leave to cool, then remove the pumpkin skin. Place aside for now.
  • In a large saucepan, heat a tablespoon of oil, and fry the garlic and ginger until golden. Add the chopped onion and saute on a low heat until soft and golden.
  • Add the miso paste and the vegetable stock cube and water, and mix until combined and simmering. 
  • Add the pumpkin and sweet potato to the pot, and simmer for ten minutes. 
  • Place the contents of the pan into a blender and whizz until smooth. Season to taste with the Japanese spice mix, salt and pepper.
  • Serve topped with the chopped spring onion.


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