Carrot and Pumpkin Miso Soup
Bright, creamy and packed with umami, this Carrot and Pumpkin Miso Soup is a cozy twist on a classic fall soup. Sweet carrots and rich pumpkin come together with savory miso for a simple, flavorful bowl that’s perfect for chilly days and easy weeknight meals.
Ingredients:
- 1 red bell pepper, chopped
- 1 small sweet onion, chopped
- 4 garlic cloves, smashed
- 4-5 large carrots, washed and quartered lengthwise
- 2 tbsp Extra Virgin Olive Oil
- Salt and pepper, to taste
- 1 cup pure pumpkin puree
- 2 tbsp MUSO From Japan Brown Rice Smart Miso
- 4 cups vegetable broth
- Coconut cream or heavy cream, for garnish
- Olive oil, for garnish
- Sesame seeds, for garnish
Directions:
- Preheat the oven to 425 degrees Fahrenheit.
- Add the bell pepper, onion, garlic, and carrots to a large baking sheet. Drizzle with the olive oil and a generous pinch of salt and pepper. Toss to combine.
- Roast for about 30-35 minutes or until all of the vegetables are very tender. Remove from the oven to let cool for about 15 minutes.
- Add the roasted veggies to a high speed blender along with the pumpkin, miso, and 2 cups of the broth. Blend on high for about 1 minute until completely smooth.
- Pour into a pot and add the rest of the broth and stir to combine. Place over medium-low heat and bring to a simmer. Taste and add more salt or pepper if needed/desired. Once hot, serve with a drizzle of cream, olive oil, and sesame seeds if desired.
