Pumpkin Miso Soup

Pumpkin soup is firm favourite winter warmer!  This recipe has a twist of a difference with Miso Paste and is super easy to make, using ingredients you probably already have on hand.


Place in a large baking tray:

1kg peeled and chopped Jap pumpkin
½ leek washed and chopped
200gm unsalted butter diced (can substitute with coconut oil)
½ bulb garlic (you can keep the skin on or peel)
15gm ginger peeled and roughly chopped

Pour over:
100gm vegan friendly white miso paste, blended with 100ml water




Bake at pre-heated 180-200degrees depending on your oven, for around 25 minutes or until pumpkin is soft and and everything is looking nicely browned.

When cooked, add into a blender with:

600ml water

2 tbs gluten free soy sauce

100ml lemon juice

*If you kept the garlic unpeeled, squeeze the roasted garlic out of the skin and discard the skin.

You can serve topped with any garnish you please 🙂


By Louise
@prasadam_eats on Instagram