Ingredients
Produce
- 1 1/2 kg kent/jap or butternut pumpkin, peeled and cut into smallish cubes
Saute
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
Seasoning
- 1 Tbsp ginger, minced
- 1/8 teaspoon ground cayenne pepper (optional)
- 1/2 tsp salt - more to serve
- 1/2 tsp white pepper - more to serve
Liquids
- 4 1/2 cups water
- 3 1/2 tablespoons white miso
- 1/2 cup full fat coconut milk (from the can)
Instructions
Saucepan Method
- Heat the olive oil in a large heavy bottom pot over medium high heat. Add the onion and cook, stirring occasionally for about 5 minutes.
- Add the ginger, cayenne and winter squash cubes and stir well to coat the squash in the spice mixture.
- Add the water and bring to a boil. Reduce the heat to medium-low and cook until the squash is fork tender, about 20 minutes.
- Remove from the heat and let the soup cool for about 5 minutes.
- Add the soup, along with the miso and coconut milk to a high speed blender (you may have to do this in batches). Blend on high until completely smooth and creamy.
- Alternately you can use an immersion blender but the soup wont be nearly as creamy. Return the soup back to the pot and keep on low until ready to serve.
- Taste for seasonings and sprinkle with salt and pepper if needed.
Pressure Cooker
- Add Pumpkin pieces to the pressure cooker.
- Saute onion and spices in oil until softened. Add to the pressure cooker.
- Combine miso paste and the coconut liquid to a blender until miso is dissolved.
- Add blender contents and 2 cups of water to the pressure cooker and pressurize, cook for 20 minutes.
- Blend until smooth with an immersion blender and serve.
Notes
- I'm super lazy... so, I use a whole can of coconut milk/ cream and I use my pressure cooker. As such I use stock powder for all the liquid of the recipe, but add 2 - 3 cups water instead.
- The ginger, miso and coconut milk are such a fantastic combination. I never liked pumpkin soup until I tried this.
- Serve with 'buttered' toast with optional extra salt and pepper.