Pumpkin Miso Soup

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I may have created the laziest pumpkin soup of all time. This recipe is for all of you who want the sweet, roasty, autumn-y flavor of pumpkin without having to—god forbid—cut up and bake an actual pumpkin. The trick: pureed pumpkin! From a can!

I know. Crowd goes wild. This stuff is your best friend because it’s pure pumpkin goodness without the work. Just make sure you are buying straight up pureed pumpkin and not pumpkin pie mix because that will take the recipe in a whole new direction (refrained from inserting One Direction gif here…).

This recipe is also for those of you who want a soup-er healthy (heh) addition to any meal because pumpkin is an amazing source of vitamin A and potassium, and miso is a powerhouse fermented food that provides good bacteria to aid digestion . Miso also supplies a range of vitamins, minerals, and antioxidants to keep you going during these days when the sun seems to set earlier and earlier. Beyond all that, a hot bowl of this golden soup is comforting, delicious, and VEGAN aka animal/earth friendly. Enjoy!

Pumpkin Miso Soup

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(serves 3-4)

4 cups vegetable stock

2 tbs miso (I use Westbrae)

1 cup pureed pumpkin

1/2 onion, chopped

1 clove of garlic, chopped

1 inch fresh ginger, chopped

1 tsp cinnamon

1/2 tsp paprika

1 dried red chili

1/2 tsp chili powder

1/4 tsp sage

1 tbs almond butter

fresh lime juice

salt and pepper to taste

cilantro for garnish


1. Heat some olive oil in a large soup pot and cook onions, garlic, ginger, and seeds of dried chili 2-4 minutes until onions are translucent.

2. Add vegetable stock and spices and bring to a boil.

3. Stir in pumpkin and almond butter until completely mixed.

4. Reduce heat and simmer 10 minutes.

5. Add lime juice, salt, and pepper to taste. Serve hot with fresh cilantro and lime.

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