Japanese Pumpkin Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 20 g Ginger
• 600 g Kabocha or Hokkaido pumpkin
• 1 tbsp peanut oil
• 1 l vegetable broth
• 250 ml coconut milk
• 30 g light miso paste (2 tbsp; soybean paste)
• 5 g coriander (1 handful)
• 1.5 tbsp soy sauce
• Salt
• Pepper
• 0.5–1 tsp shichimi togarashi (Japanese spice blend)

Instructions

1. 1.

   Peel and finely dice the onion, garlic, and ginger. Clean, wash, and cut the pumpkin into small pieces.

2. 2.

   Heat oil in a pot. Add onion, garlic, ginger, and pumpkin; sauté for 2–3 minutes over medium heat. Pour in 200 ml coconut milk and stir in the miso paste. Bring to a boil, then simmer the soup for about 20 minutes on low heat.

3. 3.

   Wash coriander, pat dry, and remove leaves from stems. Puree the pumpkin soup finely, adding more broth if needed, and season with soy sauce, salt, and pepper.

4. 4.

   Serve the soup in bowls, drizzle with remaining coconut milk, sprinkle shichimi togarashi, and garnish with coriander leaves.