Best 3 Spicy Miso And Pumpkin Soup Recipes
Indulge in a symphony of flavors with our tantalizing Spicy Miso and Pumpkin Soup recipe, a comforting culinary creation that seamlessly blends the sweet and spicy notes of miso paste and pumpkin. Embark on a culinary journey as we guide you through the steps of crafting this delectable soup, along with two additional variations that offer unique twists to the classic.
In our main Spicy Miso and Pumpkin Soup recipe, savor the rich and creamy pumpkin broth infused with aromatic ginger, garlic, and a hint of chili peppers. Discover the perfect balance of flavors as the sweetness of pumpkin harmonizes with the savory and slightly spicy miso paste, creating a comforting and invigorating symphony in every spoonful.
For those seeking an extra layer of umami, explore our Spicy Miso and Pumpkin Soup with Mushrooms variation. The earthy and savory flavors of shiitake and oyster mushrooms elevate the soup, adding a delightful depth of flavor. Embark on a culinary adventure as you witness the harmonious blend of pumpkin, miso, and mushrooms, resulting in a umami-rich and satisfying soup.
If you prefer a vegan alternative, look no further than our Vegan Spicy Miso and Pumpkin Soup. This recipe retains all the deliciousness of the original while catering to plant-based dietary preferences. Delight in the creamy and flavorful broth as pumpkin, coconut milk, and vegetable broth come together to create a rich and satisfying soup.
No matter which variation you choose, this Spicy Miso and Pumpkin Soup is sure to warm your soul and tantalize your taste buds. Prepare to embark on a culinary adventure as you explore the depths of flavor in each spoonful of this delightful creation.
SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
SPICY MISO AND PUMPKIN SOUP
This comes from Delicious Living and this is what they say: "Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white beans and a handful of baby spinach leaves just before serving. "
Provided by WI Cheesehead
Categories Japanese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
- Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
- Add soy milk and miso; cook for 1 minute more (do not boil).
- Transfer soup to a food processor and purée until smooth.
- Add basil and purée for 30 seconds. Adjust seasonings to taste.
- Serve hot, sprinkled with soy nuts.
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
Tips:
- For the best flavor, use ripe, flavorful kabocha squash. Look for squash with deep orange flesh and a smooth, unblemished skin.
- If you don't have kabocha squash, you can use another type of winter squash, such as butternut or acorn squash.
- Be sure to peel and seed the squash before cooking it.
- You can adjust the amount of miso paste to taste. For a milder soup, use less miso paste. For a more flavorful soup, use more miso paste.
- If you don't have white miso paste, you can use another type of miso paste, such as red or yellow miso paste. Just be aware that the flavor of the soup will be different.
- Serve the soup hot, garnished with cilantro and sesame seeds.
Conclusion:
This spicy miso and pumpkin soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover pumpkin or squash. The soup is vegan and gluten-free, so it's a great option for people with dietary restrictions. Give this recipe a try and let me know what you think!
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