Soup & Salads

Japanese pumpkin soup



  • 1 tablespoon vegetable oil
  • 1 brown onion, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 800g Jap pumpkin, peeled, cut into 3cm pieces
  • 270ml can coconut milk
  • 2 tablespoons white miso paste
  • 3 cups salt-reduced vegetable stock
  • 1 tablespoon tamari
  • 1/4 cup fresh coriander sprigs
  • 1 teaspoon shichimi togarashi (Japanese 7-spice blend)
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  • Step 1
    Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add ginger, garlic and pumpkin. Cook for 2 minutes.
  • Step 2
    Reserve 1/3 cup coconut milk. Add miso, stock, tamari and remaining coconut milk to pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until pumpkin is tender.
  • Step 3
    Remove from heat. Using a stick blender, blend until smooth. Season with salt and pepper. Ladle into bowls. Drizzle with reserved coconut milk and sprinkle with coriander and schichimi togarashi. Serve.
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