It's Autumn and time to soup!

Our delicious pumpkin soup seasoned with warming ginger and miso makes this soup a perfect tonic to a chilly autumnal day. Our customers love this hearty, dairy-free soup.  We have been requested to share our recipe many times... so here it is.

 

Ginger and Miso Pumpkin Soup

Feeds 4 - 6

 2 large white onions – peeled and sliced

2 sticks of celery – wash and sliced

1 carrot – peeled and sliced

2 x cloves of garlic

2 table spoons of olive oil

1 tsp of salt

1 x thumb of fresh ginger peeled and grated

400g butternut squash (or pumpkin) peeled and diced

1 ltr vegetable stock

2 heaped table spoons of Miso Paste (Yutaka is a good brand)

1 tbsp chopped chives

1 tsp black sesame seeds

 

In a large sauce pan sweat the onion, celery, carrot and garlic in the olive oil.

Once soft add the salt and ginger.

Add the butternut and continue to cook for a five more minutes.

Cover with the stock

Bring to the boil and cook until the squash is soft

Add the miso and cook out for 5  more minutes.

Remove from the heat and cool.

Blitz in a blender or Nutribullet

Check the seasoning

Serve reheated with the chopped chives and black sesame seeds and drizzle of olive oil.