PUMPKIN, GINGER AND MISO SOUP
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 6
INGREDIENTS
1 tablespoon olive oil
1 large brown onion, peeled and diced
3 cloves garlic, crushed
2 tablespoons ginger, grated
800g butternut squash, peeled, deseeded and chopped
500g Spud Lite potato, peeled and chopped
1.5 litres chicken or vegetable stock
1/4 cup white miso paste
2 teaspoons light soy sauce
2 teaspoons sesame oil
freshly ground black pepper
GARNISH
Furikake nori fumi (Japanese rice seasoning available in good supermarkets)
Shichimi Togarashi (Japanese spice blend seasoning available in good supermarkets)
METHOD
1. Heat oil in a large saucepan over a low heat. Add onion, garlic and ginger stirring to combine. Cover and cook for 10 minutes or until soft.
2. Add pumpkin, potato and stock, bring to the boil, then reduce heat to a simmer. Cover and cook for 30 minutes.
3. Add miso paste, sesame oil and season with freshly ground black pepper. Using a stick blender, puree mixture until smooth. Check seasoning and adjust accordingly.
To Serve
To serve, the soup is delicious on its own with crusty bread, but if you enjoy flavours of Japan such as sesame, wakame and a little bit of spice top soup with Furikake and Shichimi Togarashi.
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