It's Autumn and time to soup!

It's Autumn and time to soup!

Autumn is here and it is time to soup. Try our vegan Ginger and Miso Pumpkin Soup which is such a hearty treat on a chilly day.

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.