Creamy Miso Pumpkin Soup
1 hr 15 minServes 4
Roasted butternut squash and garlic blended with miso stock into a smooth, warm soup, served with miso-butter grilled cheese toast.
| prepPreheat oven to 180°C / 360°F | ||||||
| 1.2 kg butternut squash, halved and seeded | Rub pumpkin, garlic & onion with oil & salt; roast 180°C / 360°F, 30 min | Remove garlic & onion; roast pumpkin 30 min more | Blend pumpkin, garlic & onion with stock & miso | Transfer to saucepan, warm over medium-high heat | Ladle soup, drizzle cream, sprinkle seeds & togarashi | Serve soup with miso grilled cheese toast |
| 30 ml vegetable oil | ||||||
| sea salt | ||||||
| 1 head garlic, halved across the cloves | ||||||
| 1 red onion, cut into wedges | ||||||
| 720 ml chicken stock | ||||||
| 2 tbsp shiro miso | ||||||
| 20 ml coconut cream, to serve (optional) | ||||||
| black sesame seeds, to serve | ||||||
| sichimi togarashi, to serve | ||||||
| 45 g softened butter | Mix butter & miso, spread on bread, top with cheese | Grill toast 3–4 min until cheese melts | ||||
| 1 tbsp shiro miso | ||||||
| 4 slices bread | ||||||
| 60 g grated cheese | ||||||
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