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
Calories Per Serving: 304 kcalRoasted pumpkin soup with wild rice and miso mushrooms
Ingredients
soup
miso mushrooms
fishing touch
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nice shoots, they are gorgeous… and very tasty this soup, it’s a great idea ad miso and wild rice. Thanks for sharing.
Thank you Maria! So glad you like this
Made this for dinner with our favorite vegans and even my carnivorous husband loved it! So rich and hearty. We made the soup base last night, so we just had to do mushrooms and rice tonight.
fantastic! that’s so nice to hear, thank you for giving it a try!
Do you keep the skin on the pumpkin when you blend the soup?
Yes! You can purée the pumpkin with skin on, just be sure to use a pumpkin or squash with a soft skin, like Delica or Red Kuri Squash (also known as Hokkaido pumpkin). Hope you love it! Let me know if you have any more questions, happy cooking!