Tuesday, June 14, 2011

Pumpkin Soup with Miso

On a cool Sunday morning, we took a walk along the beach. We perused the mudflats. Skipped over the grassy lawns. Jumped in puddles. Waved to the pelicans. And then wandered home with sandy shoes - to warm up with soup.

With - yes - another pumpkin soup. Why? Because it's easy, nutritious, tasty, and pumpkins can often be purchased quite cheaply. Pumpkin soup also freezes really well. So if you're wondering if you could ever afford organic ... well, pumpkin's your man produce.

Pumpkin Soup with Miso
serves 4-6

The time
10 min prep + 45 min cooking + 10 min cool-down and puree

The ingredients
1 kg chopped jap pumpkin or butternut squash, skin and all
1 chopped onion
1 Tbs ghee - or butter, or olive oil
4 cups water or veggie stock
1 strip wakame (optional)
1 heaped Tbs miso paste
1 heaped Tbs nut butter - I used macadamia, but would love this with almond butter
1 heaped Tbs raw honey or your favourite vegan sweetener
sea salt, to taste

*Try to use organic ingredients when you can!

The process
1. You can do all of this in one cast-iron or heavy-bottomed pot (to save on dishes!) Saute the onion in the ghee on medium heat until it's soft and translucent. Mix in the pumpkin cubes, turn down the heat, and cover for 3 minutes or so, stirring a couple of times.

2. Add the water and wakame to your veggies and bring to a boil. Then reduce the heat, cover the pot again, and simmer until the pumpkin's nice and soft (~30-40 min). Remove the pot from heat and stir through the miso, macadamia butter and honey.

3. Let it cool slightly before using a hand mixer or blender to puree the soup. Season to taste. Serve with rice or buttered toast.

NOTE: I left the wakame in there when I pureed everything ... but if you're going to have soup leftover you might want to take it out. The seaweediness becomes stronger overnight.

The cost
I bought an amazing pumpkin from Food Connect for $4... and only used 1/4 - 1/3 of it in this soup. So, the whole pot of organic soup cost me around the same price as a cappucino. Now there's food for thought ...

Amanda xx


Maria said... [Reply to comment]

Such a delicious combination, I love both pumpkin and miso so this is perfect!

Spicie Foodie said... [Reply to comment]

I agree with Maria, what a delicious combination of flavors. I love pumpkin and soup, could eat it year round. Our summer is just beginning here but can't wait to give your recipe a try once pumpkins are available again. Great photos too :)

Amanda @ Easy Peasy Organic said... [Reply to comment]

Thanks ladies! I love this combo too ... I've roasted pumpkin and served it with a miso/nut gravy, so this was a logical progression! :)

Sherilyn @ Wholepromise said... [Reply to comment]

What type of miso paste did you use - i am yet to venture here but whenever I come across it i never know which one to buy? Any tips? This sounds like a lovely soup with lots of flavour. I have some wakame in the cupboard ready to go.

Amanda @ Easy Peasy Organic said... [Reply to comment]

Hi Sherilyn,
This time I used barley miso ... but I'm not really a consistent miso-of-one-type buyer ... I'd just keep trying different ones :)

The Vanilla Bean Baker said... [Reply to comment]

The shot of the pelican is wonderful. Your soup looks like the perfect meal after such a lovely outing.

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Thanks for commenting! Amandaxx

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