As the chill settles in and the leaves begin to turn, there’s nothing quite like the wholesome embrace of a warm soup to soothe the soul. I discovered this creamy miso pumpkin soup after a particularly brisk autumn afternoon spent at the farmers’ market, where the vibrant pumpkins beckoned me from their stalls. The moment I combined the silky smoothness of roasted pumpkin with the umami richness of miso and the aromatic touch of garlic, I knew I had stumbled upon a cozy treasure.
This dish is not only a feast for the senses—it’s also simple enough to whip up on a weeknight while still feeling like a hug in a bowl. Paired with miso grilled cheese toast, it’s a comforting duo that transforms dinner into a heartwarming experience. Join me as we dive into this delightful recipe, perfect for both calming weeknight cravings and impressing guests at your next gathering!
Why is Creamy Miso Pumpkin Soup so irresistible?
Comforting Warmth: Each spoonful delivers a cozy embrace, making it perfect for chilly evenings.
Bold Umami Flavor: The combination of miso and roasted pumpkin creates a rich taste that dances on your palate.
Simple Preparation: With just a few ingredients and straightforward steps, anyone can master this lovely dish.
Versatile Pairing: Enjoy it solo or with miso grilled cheese toast for an elevated experience.
Nutritious Benefits: Packed with vitamins and minerals, this soup is as healthy as it is delicious.
Crowd-Pleasing Gem: It’s the kind of comforting food that brings family and friends together, enchanting them with its vibrant colors and flavors.
Creamy Miso Pumpkin Soup Ingredients
For the Soup
• Butternut Pumpkin (1.2kg / 2.8 lb) – The star ingredient that gives the soup its sweet, creamy base.
• Vegetable Oil (2 tbsp) – Perfect for roasting; feel free to swap for olive oil for added richness.
• Garlic (1 head, halved) – Roasting it enhances the flavor; if fresh garlic isn’t available, garlic powder works too.
• Red Onion (1, cut into wedges) – Adds a natural sweetness; yellow onion is a great alternative if needed.
• Chicken Stock (3 cups) – Provides a savory depth; for a vegetarian option, use vegetable stock instead.
• Shiro Miso (2 tbsp) – Adds umami flavor; white miso is mild and less salty, ideal for this creamy miso pumpkin soup.
• Coconut Cream (4 tsp, optional) – For a touch of richness; heavy cream can be substituted if you prefer.
• Black Sesame Seeds – These add a delightful crunch and are great for garnish.
• Sichimi Togarashi – A Japanese spice blend for a hint of heat; you can swap it for chili flakes if preferred.
• Sea Salt – Essential for seasoning; adjust based on the saltiness of your stock.
For the Miso Grilled Cheese Toast
• Butter (3 tbsp, softened) – Enhances flavor in the toast, making it irresistibly rich.
• Shiro Miso (1 tbsp) – Mixes into the butter for an added layer of flavor that elevates the toast.
• Bread (4 slices) – Any type of bread works, so feel free to use your favorite kind.
• Grated Cheese (½ cup) – Choose a melty cheese of your liking to top off the toast for that gooey goodness.
How to Make Creamy Miso Pumpkin Soup
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Preheat your oven to 180°C (360°F). This step ensures your vegetables roast perfectly and develop that deep, caramelized flavor we crave.
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Prepare the butternut pumpkin by slicing it in half, de-seeding, and placing it cut-side up on a roasting tray. Add the halved garlic and onion, drizzle everything with vegetable oil, and sprinkle with sea salt.
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Roast the vegetables for about 30 minutes. After 30 minutes, remove the garlic and onion, then continue roasting the pumpkin for another 30 minutes until it’s fork-tender and golden brown.
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Cool slightly before handling; scoop the soft pumpkin flesh into a food processor and discard the skins along with any roasted garlic peel.
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Blend the pumpkin flesh with the roasted onion, chicken stock, and shiro miso until silky smooth. If the soup is too thick, gradually add more stock until you achieve your desired consistency.
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Heat the blended soup in a saucepan over medium-high heat, stirring occasionally to keep it warm without letting it boil.
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Combine softened butter and shiro miso in a bowl for the toast mixture; spread it generously on each slice of bread. Top each slice with grated cheese, then grill under high heat for 3-4 minutes until beautifully melted and golden.
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Serve your creamy miso pumpkin soup in bowls, drizzled with coconut cream if desired, and garnished with black sesame seeds and a sprinkle of sichimi togarashi. Enjoy with a piece of that delicious miso grilled cheese toast!
Optional: Sprinkle some fresh herbs or a squeeze of lime to elevate the flavors.
Exact quantities are listed in the recipe card below.
Creamy Miso Pumpkin Soup Variations
Transform your cozy bowl of soup into something uniquely yours with these delightful variations!
- Sweet Potato Swap: Substitute butternut pumpkin with sweet potatoes for a naturally sweeter touch that adds depth to the flavor.
- Spicy Kick: For an extra zing, mix in fresh grated ginger or a dash of cayenne pepper to invigorate the soup with heat.
- Vegan Delight: Make it vegan-friendly by using vegetable stock and omitting cheese on the toast; nutritional yeast adds a cheesy flavor too!
- Herb Infusion: Stir in fresh herbs like thyme or sage for an aromatic twist that brightens each spoonful with lush freshness.
- Creamy Coconut Boost: Increase the richness by adding extra coconut cream on top just before serving for a tropical flair.
- Nutty Garnish: Toasted pumpkin seeds or slivered almonds sprinkled on top add a delightful crunch and a nutty flavor, elevating the texture.
- Citrus Twist: A squeeze of lime or lemon juice right before serving brightens the flavors, balancing out the sweetness beautifully.
- Cheddar Bliss: Use sharp cheddar for the grilled cheese to create a bolder, tangier flavor that pairs perfectly with the sweet pumpkin soup.
What to Serve with Creamy Miso Pumpkin Soup?
As the warm, comforting aromas of this soup fill your kitchen, consider pairing it with delightful accompaniments that will complete your cozy meal.
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Miso Grilled Cheese Toast: The ultimate partner! Crunchy, melty, and infused with miso, it complements the soup’s creaminess perfectly.
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Mixed Green Salad: A light, refreshing mix of greens balances the richness of the soup, adding a fresh, zesty contrast.
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Roasted Brussels Sprouts: Their crispy, caramelized edges and slight bitterness offer a delightful counterpoint to the sweet pumpkin.
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Herbed Quinoa: This nutty and fluffy grain adds texture and can soak up the delicious soup, making every bite satisfying.
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Garlic Breadsticks: Soft and buttery, they’re perfect for dipping, enhancing the comforting experience of the soup.
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Warm Apple Cider: A cozy drink with subtle spices that warms your heart and beautifully complements the soup’s flavors.
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Chocolate Chip Cookies: The sweetness of these timeless treats provides a delightful finish to a comforting meal that everyone loves.
Make Ahead Options
Preparing the Creamy Miso Pumpkin Soup in advance is a wonderful way to save time during those busy weeknights! You can roast the butternut pumpkin, garlic, and onion up to 24 hours prior and store them in an airtight container in the refrigerator; this will help maintain their flavors and reduce meal prep time. When you’re ready to serve, simply blend the roasted vegetables with the stock and miso, and heat the soup gently on the stove. For the miso grilled cheese toast, you can pre-mix the butter and miso spread a few days in advance and refrigerate, ensuring the flavors meld beautifully. Just spread the mixture on the bread and grill before serving to enjoy a warm, comforting meal that tastes just as delicious as if it were freshly made!
Expert Tips for Creamy Miso Pumpkin Soup
- Perfectly Roasted Pumpkin: Ensure the pumpkin is golden brown and soft before blending; this enhances the sweetness and creaminess of your creamy miso pumpkin soup.
- Miso Mastery: Adjust the amount of shiro miso based on your flavor preference; different types of miso can vary in saltiness.
- Smooth Texture: Use a high-speed blender for an ultra-smooth soup; add stock in increments to reach your desired consistency without over-thinning.
- Flavor Additions: For a unique twist, consider adding a pinch of nutmeg or cinnamon to elevate the warmth of the soup.
- Chilly Soup Troubles: If your soup cools too much while preparing the grilled cheese, simply return it to the stove on low heat to warm gently.
How to Store and Freeze Creamy Miso Pumpkin Soup
- Room Temperature: This delicious soup can be left out for up to 2 hours. However, it’s best to refrigerate for longer freshness.
- Fridge: Store your creamy miso pumpkin soup in an airtight container for up to 3 days. Reheat gently on the stove, adding extra stock if needed.
- Freezer: Freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently in a pot.
- Reheating: For the best texture, reheat the soup slowly on the stove over medium heat, stirring occasionally. Enjoy every velvety spoonful!
Creamy Miso Pumpkin Soup Recipe FAQs
What should I look for when selecting butternut pumpkin?
Absolutely! When choosing a butternut pumpkin, look for one that feels heavy for its size with a hard, smooth skin. Avoid any with dark spots or soft spots, as these might indicate overripeness. A good pumpkin will have a matte finish rather than a shiny skin, which can suggest it was picked too early.
How do I store leftover creamy miso pumpkin soup?
You can store your delicious soup in an airtight container in the refrigerator for up to 3 days. Cool the soup completely before fridge storage to avoid condensation that can lead to spoilage. When you’re ready to enjoy it again, simply gently reheat on the stove, adding a splash of stock if it’s thickened.
Can I freeze creamy miso pumpkin soup?
Very! You can freeze this soup for up to 3 months. To do so, let it cool completely, then spoon it into freezer-safe containers, leaving some room at the top for expansion. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat it gently on the stove, stirring occasionally to restore its creamy consistency.
What should I do if my soup is too thick?
No worries! If your creamy miso pumpkin soup is too thick after blending, simply add more chicken stock or water, a little at a time, until you reach your desired consistency. Blend again if needed. Always taste for seasoning after adjusting, as the added liquid can dilute the flavor!
Can I make this dish vegan-friendly?
Absolutely! For a vegan version of this creamy miso pumpkin soup, substitute the chicken stock with vegetable stock and omit the cheese from the grilled cheese toast. You can still enjoy the delicious umami flavor of the miso, and it will be just as comforting and warm!
Are there any ingredients that I should avoid for allergies?
Very! If you or your guests have allergies, double-check that you’re using the right stock—some may contain gluten. Additionally, shiro miso usually contains soy, so opt for a soy-free miso if you have soy allergies. Always ensure all substitutes are safe for those with dietary restrictions.
Creamy Miso Pumpkin Soup: Your Cozy Bowl of Happiness
Ingredients
Equipment
Method
- Preheat your oven to 180°C (360°F).
- Prepare the butternut pumpkin by slicing it in half, de-seeding, and placing it cut-side up on a roasting tray. Add the halved garlic and onion, drizzle everything with vegetable oil, and sprinkle with sea salt.
- Roast the vegetables for about 30 minutes. After 30 minutes, remove the garlic and onion, then continue roasting the pumpkin for another 30 minutes until it's fork-tender and golden brown.
- Cool slightly before handling; scoop the soft pumpkin flesh into a food processor and discard the skins along with any roasted garlic peel.
- Blend the pumpkin flesh with the roasted onion, chicken stock, and shiro miso until silky smooth. If the soup is too thick, gradually add more stock until you achieve your desired consistency.
- Heat the blended soup in a saucepan over medium-high heat, stirring occasionally to keep it warm without letting it boil.
- Combine softened butter and shiro miso in a bowl for the toast mixture; spread it generously on each slice of bread. Top each slice with grated cheese, then grill under high heat for 3-4 minutes until beautifully melted and golden.
- Serve your creamy miso pumpkin soup in bowls, drizzled with coconut cream if desired, and garnished with black sesame seeds and a sprinkle of sichimi togarashi.