Roasted pumpkin soup with wild rice and miso mushrooms. Rich and delicious, with a slight Asian touch. Imagine miso roasted pumpkin blended into a smooth perfection and swirled with wild rice, the sautéed mushrooms on top just seal the deal. Basically the most hearty, easy-to-make, thick and comforting soup.
Do you like rice in your soup? Or maybe you never tried it before? Then you definitely should, because actually it’s delicious. So if you’re ready to cozy up with a warm bowl of soup yourself, go grab a pumpkin and let’s make some together.
RECIPE NOTES
- Pumpkin: For best result, use a pumpkin or squash variety with a soft skin like Hokkaido pumpkin or Red Kuri squash. You can also use pre-cut pumpkin cubes.
- Rice: Use your favorite! Wild, brown or white rice. You can also add bulgur, quinoa or whole-wheat orzo.
- Serve with some crusty bread on the side.
More delicious soup recipes
- Herby chicken soup with orzo
- Roasted garlic soup
- Parmesan rice ball soup with spinach and butter beans
Roasted pumpkin soup with wild rice and miso mushrooms
Rich and delicious, with a slight Asian touch. Imagine miso roasted pumpkin blended into a smooth perfection and swirled with wild rice, the sautéed mushrooms on top just seal the deal. Basically the most hearty, easy-to-make, thick and comforting soup.
Ingredients
Soup
- 1.1 pounds pumpkin with a soft skin - like Delica or Red Kuri, deseeded cut into wedges
- 2 small yellow onions - cut in half
- 4 garlic cloves - unpeeled
- ½ tsp dried ginger
- 4 cups dashi - or vegetable broth
- 1 tbsp low sodium soy sauce
- 1 tbsp white miso paste
- vegetable oil
- salt - to taste
- black pepper - to taste
Miso mushrooms
- 9 ounces wild mushrooms - or shiitakes, thickly sliced or torn
- 2 tbsp vegetable oil
- 1 tbsp white miso paste
- 2 garlic cloves - finely chopped
- 1 tbsp los sodium soy sauce
- black pepper
Fishing touch
- 9 ounces wild rice
- crushed red chili flakes
Instructions
- Preheat the oven to 180°C/360°F.
- Place the pumpkin on a large baking tray and drizzle with a little oil. Add the onion and whole garlic cloves, sprinkle with dried ginger, salt and pepper. Roast for 40 minutes, or until soft and slightly caramalized at the edges.
- In the meantime, boil the rice according to package instructions.
- Prepare the miso mushrooms. Heat olive oil in a skillet, add mushrooms and sauté until golden brown. Stir in the garlic, soy sauce and miso, season with pepper.
- Meanwhile, heat the broth in a large saucepan. When the pumpkin is ready, remove the seeds (you can keep these for roasting), squeeze out the garlic and add everything to the pan with the hot broth. Add miso and soy sauce. Blend with a stick blender, adding a little more water if you like a thinner consistency. Season with salt and pepper.
- Ladle the soup into bowls, add wild rice, top with miso mushrooms and sprinkle with chili flakes. Enjoy.
Nutrition
Calories: 354kcalCarbohydrates: 53gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1242mgPotassium: 535mgFiber: 5gSugar: 2gVitamin A: 30IUVitamin C: 1mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was below!
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