Pumpkin and Miso Soup

Name: Pumpkin and Miso Soup
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 1 large onion, peeled, chopped; 2 garlic, crushed; 1 kg pumpkin, washed, cut in chunks; 1 medium potato, peeled, cut in chunks; 2 tbsp oil; 1.2 litre water to cover; 2 tbsp red miso; 2 tsp salt; 1/2 tsp black pepper; 1/2 tsp chopped chives; 80 g pepitas; 15 g red miso; 1 tbsp honey; 1 tsp mirin; 1 tsp brown sugar; 1 (1 pinch) salt; 75 g cubes pumpkin; 75 g cubes potato; 25 g unsalted butter; 1 salt and pepper to taste; 50 g shaved or thinly sliced pumpkin; 1 liter rice bran oil

Santy Coy @chefsantycoy

Gold Coast, Australia

Here’s a delicious twist on the humble pumpkin soup. I add miso paste, onion, and garlic to create a wonderful depth of flavour. It’s accompanied by three elements: candied miso pepitas to boost flavour, crunchy pumpkin chips, and sautéed cubes of potato and pumpkin with miso. This transforms a simple pumpkin soup into a whole new level of flavour.

#CookpadApron2026 #March2027 #pumpkin #onion #garlic #redmiso #pepitas #potato #soup #comfortsoup #dinner #misopaste

Santy Coy @chefsantycoy

Gold Coast, Australia

#CookpadApron2026 #March2027 #pumpkin #onion #garlic #redmiso #pepitas #potato #soup #comfortsoup #dinner #misopaste

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Ingredients

1 hour

4 people

Pumpkin and miso soup
1large onion, peeled, chopped
2garlic, crushed
1 kgpumpkin, washed, cut in chunks
1medium potato, peeled, cut in chunks
2 tbspoil
1.2 litrewater to cover
2 tbspred miso
2 tspsalt
1/2 tspblack pepper
1/2 tspchopped chives
Miso Candied Pepitas
80 gpepitas
15 gred miso
1 tbsphoney
1 tspmirin
1 tspbrown sugar
1 (1 pinch)salt
Sauté Cubes Pumpkin and Potatoes
75 gcubes pumpkin
75 gcubes potato
25 gunsalted butter
1salt and pepper to taste
Crispy Pumpkin Chips
50 gshaved or thinly sliced pumpkin
1 literrice bran oil

Saved

Steps

1 hour

1

To make the soup : Heat the oil in a large saucepan and cook the onion and garlic, stirring for 1 minute. Add potato and pumpkin and stir over heat for 1 minute. Place the lid on saucepan and cook veggies gently over low heat.for a few minutes.
2

Cover with water and bring to the boil. Reduce the heat and cook until pumpkin and potato are tender. Stir in the miso, salt and pepper to taste.
3

Blend with stick blender until become velvety smooth.
4

To make miso candied pepitas : Preheat oven to 350°. Line a large baking sheet with parchment. Dry fry the pepitas in a small saucepan for 5 minutes. In a large bowl or small saucepan mix together red miso, honey, mirin and brown sugar. Heat it up in a low heat until soft and blend together.
5

Mix in pepitas. Spread pepita mixture on prepared sheet. Bake pepitas until set and golden brown, about 12 minutes. Let cool completely on sheet, then break apart.
6

To make sauté cube pumpkin and potato: Cut pumpkin and potato in cubes, boil until tender. Sauté with butter, season with salt to taste.
7

To make pumpkin chips: shaved pumpkin thinly or cut really thin. Deep fry in rice bran oil until crispy.
8

Plating : Brush the red miso paste over the bowl, at the edge of the bowl put in cubes pumpkin and potato, scatter candied pepitas, crispy pumpkin and chives.
9

Serve the soup and garnish with chopped chives in the middle.
10

Enjoy ….
11

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Santy Coy @chefsantycoy

on April 11, 2026 06:58

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!