I like to save the pumpkin seeds and roast them with some olive oil and Old Bay seasoning. They add a nice crunch if you add them as a topping to the soup but are perfect for just snacking on, too. I also like the suggestion from The Kitchn of garnishing with chopped scallions, ichimi togarashi, and toasted sesame seeds. The red pepper flakes kick up the warming factor of the soup without being obnoxiously spicy.
Miso Pumpkin Soup (adapted from The Kitchn)
2 lbs. sugar pumpkin or acorn squash
1 lb. sweet potatoes
4 garlic cloves, peeled
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon fried shallots
1 teaspoon powdered ginger
3 tablespoons white miso
6 cups vegetable or chicken stock
Preheat oven to 450°F.
Cut the pumpkin or squash in half and remove the seeds and pulp with a metal spoon. Peel the pumpkin and cut into 2-inch pieces.
Peel and cut the sweet potatoes into 2-inch pieces.
Combine the pumpkin, sweet potatoes, and garlic on a baking sheet, toss with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven until the pumpkin and sweet potatoes are tender when pierced, about 30 minutes, tossing halfway through.
Add the fried shallots, ground ginger, miso, and vegetable stock to a large pot and stir until dissolved. Add the roasted vegetables and simmer for 15 minutes. Turn down the heat if necessary to avoid boiling, as this can impair the flavor of the miso.
Puree the soup using an immersion blender. To serve, garnish with roasted pumpkin seeds or with chopped scallions, ichimi togarashi, and toasted sesame seeds.
Next: Sticky Toffee Pudding Ice Cream
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