Pumpkin, Carrot and Miso Soup
Pumpkin, Carrot and Miso Soup
Serves 6
Ingredients
- 1kg pumpkin, peeled
- 500g carrot, peeled
- 2 brown onions, diced
- 1 ½ tbsp grapeseed oil
- 2 clove garlic, peeled and crushed
- 1 tbsp fresh ginger, crushed or grated
- 1-2 tbsp red miso paste (to taste)
Garnish
- Black sesame seeds
- Spring onions, sliced
- Fried shallots
- Dried wakame, soaked in water until soft
Method
- Preheat oven to 200C
- Cut pumpkin and carrot into similar size chunks, drizzle with oil and roast for around 25 minutes or until starting to caramelise.
- When veggies are nearly ready to place remaining oil in a heavy based saucepan over medium heat, add onions and cook stirring for 3 minutes.
- Add garlic, ginger and a little salt to stop the garlic burning and cook stirring for another 3-5 minutes.
- Add the veggies straight from the oven into your pot and top up with water to just cover the veg.
- Cook at a simmer for 15 minutes.
- Add the miso to taste and blend with a stick blender until smooth.
- Serve topped with sesame seeds, shallots, spring onions and wakame.