Roasted pumpkin soup with wild rice and miso mushrooms

by Anna Chwistek

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.

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Yield: serves 4

Roasted pumpkin soup with wild rice and miso mushrooms

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

soup

500 g/1.1 pounds pumpkin with a soft skin, like Delica or Red Kuri, cut into wedges
2 small yellow onions, cut in half
4 garlic cloves, unpeeled
1/2 tsp dried ginger
1 L dashi, or vegetable broth
1 tbsp soy sauce
1 tbsp white miso paste
vegetable oil
sea salt + black pepper

miso mushrooms

250 g/9 oz wild mushrooms, thickly sliced or torn
2 tbsp vegetable oil
1 tbsp white miso paste
2 garlic cloves, finely chopped
1 tbsp soy sauce
black pepper

fishing touch

250 g 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, cook the rice according to package instructions.
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.
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.
Ladle the soup into bowls, add wild rice, top with miso mushrooms and sprinkle with chili flakes. Enjoy.

Notes

Calories Per Serving: 304 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

DOWNLOAD PRINTABLE RECIPE PDF

6 comments

María

25.11.2019

Nice shoots, they are gorgeous… and very tasty this soup, it’s a great idea ad miso and wild rice. Thanks for sharing.

Reply
- Anna
  
  25.11.2019
  
  Thank you Maria! So glad you like this
  
  Reply
Ann Davis-Rowe

19.10.2021

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.

Reply
- Anna Chwistek
  
  19.10.2021
  
  fantastic! that’s so nice to hear, thank you for giving it a try!
  
  Reply
Shannon Bednowicz

22.10.2021

Do you keep the skin on the pumpkin when you blend the soup?

Reply
- Anna Chwistek
  
  22.10.2021
  
  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!
  
  Reply

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