How to Make Pumpkin Soup with Miso (Vegan Recipe) | The Frugal Chef

How to make pumpkin soup - this recipe is easy and delicious. We are going to make it with miso paste for an added layer of umami flavor. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : How to make pumpkin soup - Serves four about 6 cups of peeled and sliced pumpkin or squash 2 small sweet potatoes -- peeled and sliced 1 small onion -- peeled and quartered 2 garlic cloves -- smashed about 1 inch piece of ginger -- peeled and halved OR 1/2 teaspoon ground 2 small turmeric roots -- peeled OR 1 teaspoon ground 1 - 400 ml (13.5 fl. oz) of coconut milk 4 cups water 2 tablespoons soy sauce 4 tablespoons miso paste Oil Optional toppings - croutons, sesame oil, chili pepper, raw pumpkin seeds, chopped scallion green or chopped cilantro Add a little oil to your pan and heat it. Add the pumpkin, sweet potato, onion, garlic, ginger and turmeric to the pot. Cook, stirring occasionally, for about 8 minutes -- until the vegetables are softened. Add the liquid, including the soy sauce, and stir. Cook for about 25 minutes -- until the pumpkin and sweet potato are soft. Turn off the heat and blend. If you have an immersible blender, use it now. Otherwise, allow the soup to cool down a bit and then blend it. Place a colander with the miso paste inside the pot. Dissolve the miso with the blended soup, inside the colander. Miso will not dissolve easily otherwise and you run the risk of it lumping up. Heat the soup, do not boil, and serve. Music courtesy of Artlist - Avner Kelmer - Bread & Breakfast