Pumpkin, Herb and Miso Soup

Scarves and hats are coming out as the leaves drop to the ground and we begin our pumpkin harvest. This year there hasn’t been much rain and our crop reflects that in the number and size of the pumpkins we have gathered – some years it can be a 100 pumpkins and some years, like this year, it can be 10. Ebb and flow with the cycles of abundance and scarcity.

 

 

 

 

Changing the way you see the world and how you nourish your soul, your body and your spirit can have miraculous effects. I’ve found this to be the most true in my own journey through the wonderful world of growing, gathering and cooking my food. I believe, one of the quickest ways to heal digestive issues is to make your own food from scratch. I love the way it really connects you to your food sources, your creativity as well as gardening, seasonal cycles and nature. And I’m always looking for simple nourishing recipes that don’t require a lot of effort that is meals I can make quickly with out compromising on nutrition or flavour.  Soups are amazing because they are easy to make, super nourishing, packed with nutrients, aligned with seasonal living, smell divine and are  deeply satisfying. They are my comfort food for my belly, my body and my spirit.

This pumpkin herb miso soup is something I make every autumn when we have picked the pumpkin crop for the year. Each year is different depending in what varieties we have planted and I am always curious about trying different pumpkin varieties. The herbs I choose to put in echoes what is abundant in the garden. I tend to go for quite robust herbs like thyme, rosemary, sage, savory or stacks of parsley. Miso is a great bonus to add into a soup as adds depth, is great for your belly as well as a punch of flavour.

Ingredients

  • 1 medium butternut pumpkin
  • 1 onion, diced
  • 3 cloves of garlic, finely sliced
  • 2 tbl of organic coconut oil
  • 1 potato, diced with skin on
  • 1 small sweet potato, diced with skin on
  • 3cm knob of ginger, finely sliced
  • 2 tablespoon fresh herbs – thyme, rosemary, parsley – chopped
  • 2 apples, skin on, cored + diced
  • 1 cinnamon stick
  • 1 tbl of miso paste (I used dark but any would be fine)
  • Himalayan pink salt and freshly ground black pepper
  • 1 litre of vegetable stock (stock bought or make your own)

Method

  • Preheat your oven to 180
  • Cut the butternut pumpkin in half and place seed side down on a parchment lined baking sheet.
  • Bake for about 30 minutes or until tender and it is easily pierced with a fork.
  • While the pumpkin  is roasting, heat coconut oil in a heavy bottom pot on medium.
  • Add in the onions, garlic, potato, sweet potato, apples, herbs, ginger and cinnamon stick.
  • Allow onions and apples soften while the herbs and spices become fragrant.
  • Make your miso broth by adding 2 tbl of miso to small bowl and pour over a few tablespoons of hot water (not boiling) and whisk until smooth and set aside.
  • Once the pumpkin is cooked, let it cool for a few minutes then carefully scoop out the seeds and add it to the pot, skin and all! 
  • Pour over your stock and add more stock or water so there is just enough to cover everything and bring to a simmer.
  • Let the soup simmer on for about 15 minutes then take it off the heat.
  • Season  with salt and pepper to taste.
  • Add in your whisked miso and stir gently to combine.
  • Remove the cinnamon stick and blend the soup to a smooth consistency with a hand blender or in a food processor