Pumpkin Miso Soup

Name: Pumpkin Miso Soup
Cuisine: Asian, Japanese
Ingredients: 1 small kabocha pumpkin, washed, halved, and seeds scraped out; 2 tablespoon grapeseed or canola oil; 1 large Spanish onion, thinly sliced; 8 to 10 cups low-sodium stock or water; 2 to 3 tablespoons yellow miso paste (miso shiro), or to taste; Sea salt and black pepper, to taste; Soy sauce (optional)

Instructions

This delicious pumpkin miso soup is quick and easy to prepare. The sweetness of the pumpkin is enhanced by the saltiness of the miso. Dark green kabocha pumpkins are usually available year round in supermarkets and farmers' markets. They are a Latino staple and can often be found in Hispanic markets as calabaza. If you can't find one use butternut squash instead, but be sure to peel it, as its skin is less delicate than that of kabocha.

Updated at: Thu, 21 Nov 2024 11:05:22 GMT