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.
1.1poundspumpkin with a soft skinlike Delica or Red Kuri, deseeded cut into wedges
2small yellow onionscut in half
4garlic clovesunpeeled
½tspdried ginger
4cupsdashior vegetable broth
1tbsplow sodium soy sauce
1tbspwhite miso paste
vegetable oil
saltto taste
black pepperto taste
Miso mushrooms
9ounceswild mushroomsor shiitakes, thickly sliced or torn
2tbspvegetable oil
1tbspwhite miso paste
2garlic clovesfinely chopped
1tbsplos sodium soy sauce
black pepper
Fishing touch
9ounceswild rice
crushed red chili flakes
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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.