Miso butter pumpkin & ginger soup Pumpkins and onions are slow roasted in a miso butter stock until jammy and caramelised along with ginger and a whole bulb of garlic. Blend up and serve with chilli oil and sichimi togarashi for a crunchy finish.
INGREDIENTS
1 medium pumpkin, sliced in chunky wedges
2 onions, peeled and roughly sliced
6cm ginger, peeled and roughly chopped
1 whole bulb of garlic
2 tsp paprika
1/2 tsp ground nutmeg
Pinch of chilli powder
100g white miso paste
100g butter, melted
1.25ml veg stock
To serve:
Single cream or oat cream
Crispy chilli oil
Sichimi togarashi (or black sesame seeds)
METHOD
Preheat the oven to 200C fan.
Place the onion, pumpkin, ginger and garlic bulb in a deep roasting tray. Whisk together the miso paste, butter and 250ml of the veg stock with the paprika, chilli and nutmeg. Pour all over the pumpkin, cover with foil and roast for 40 minutes. Remove the foil and return to the oven for another 30 minutes until everything is golden and caramelised.
When the pumpkin wedges are cool enough to handle, scoop out the flesh discarding the skins. Squeeze out the garlic cloves and transfer everything to a big pot. Use a hand blender to blend until smooth and creamy, pouring in enough of the remaining veg stock until you reach a creamy soup consistency. Taste to season and keep warm until ready to serve.
Divide between bowls and drizzle over the cream, chilli oil and sichimi togarashi to serve.
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