Pumpkin, Red Lentil and Miso Soup — Meru Miso

Name: Pumpkin, Red Lentil and Miso Soup — Meru Miso
Cuisine: Asian
Ingredients: 1 tbsp Meru Miso Fresh Sweet Red Miso (Edo); ½ butternut pumpkin (roughly 800g); 1 potato; 1 carrot; ½ onion; 2 cloves garlic, sliced; ½ cup red lentils; 500ml chicken style stock; 1 tsp tahini; 2 tbsp soy yoghurt; Cracked pepper, sourdough and tofu feta to serve; shop fresh sweet red miso (edo)

7 steps

This delicious vegan Pumpkin Soup is rich and hearty. The red lentils add some protein and make the soup creamy and filling with a warm almost spicy flavour.

Updated at: Thu, 17 Aug 2023 03:55:36 GMT

Ingredients

0 servings

1 TbspRed Miso

Fresh Sweet, Edo

800gbutternut pumpkin

0.5onion

500mlchicken style stock

1 tsptahini

2 Tbspsoy yoghurt

Instructions

Step 1

Serves 4

Step 2

Roughly chop the butternut pumpkin, potato, carrot, onion and garlic.

Step 3

Saute the onion for 5 mins in a little olive oil then add the rest of the veg and saute for 10 mins to bring out the sweetness of the veggies.

Step 4

Meanwhile, in a separate pot, cook the red lentils in boiling water (takes 10-15mins). Drain and rinse.

Step 5

Add chicken style stock and miso and simmer until you can mash the veg easily. Add the cooked red lentils and blend with a handheld stick mixer. If you are using a blender allow the soup to cool first. You can add a bit more stock until you reach the thickness you like.

Step 6

Mix tahini with soy yoghurt and swirl through.

Step 7

Season with cracked pepper and serve with sourdough and tofu feta.