Description
A creamy pumpkin soup flavored with miso paste and topped with crunchy toasted pumpkin seeds.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp white miso paste
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- 1/4 cup raw pepitas (pumpkin seeds)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in pumpkin puree, vegetable broth, cream, miso paste, and nutmeg. Bring the mixture to a simmer.
- Reduce heat to low and cook for 10 minutes, stirring occasionally.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. Return soup to the pot if necessary.
- Season with salt and pepper to your taste.
- While the soup simmers, toast the pepitas: Place pepitas in a dry skillet over medium heat. Cook, stirring often, until they start to pop and smell nutty, about 3-5 minutes. Watch them closely to prevent burning.
- Ladle the hot bisque into bowls and garnish each serving with toasted pepitas.
Notes
- For a thinner soup, add a little more vegetable broth until you reach your desired consistency.
- If you prefer a richer flavor, substitute half-and-half for the heavy cream.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 9
- Cholesterol: 30
Keywords: miso, pumpkin, bisque, soup, pepitas, toasted seeds, creamy soup