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
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:
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 🙂
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