A healthy pumpkin soup recipe with a nod to the Far East with miso, orange and ginger. This soup is as easy as simmering and using a food processor or blender. For the win with pumpkin recipes.
What do you do when somebody gifts you a few pumpkins? What pumpkin recipe do you use? I make soup.
You are in the right place if you want to learn how to make pumpkin soup from scratch. It is by far one of the easiest soups I have ever made. I made a Thai style pumpkin soup that was amazing! You can make pumpkin soup with canned pumpkin or you can roast a fresh pumpkin in the oven.
This particular recipe is another nod to the Far East with inspiration from my garden veggies and a flavor profile from The Flavor Bible: The Essential Guide to Culinary Creativity. This book is my go-to book for recipe development. It really takes the guess work out of what will work in a recipe. The first part of the book also describes how good flavor is made. It details how we perceive flavor and how we can use that knowledge to come up with our own recipes.
My garden gifted me onions and peppers so I took this opportunity to enjoy these little gems along with the pumpkin that was gifted to me.
This beautiful end-grain cutting board was handmade by Wasatch Woodworks.
I love my zester, I have only used fresh zest since buying one of these gems. Fresh zest is far superior to the ‘zest’ you can find in the spice aisle. They don’t compare. This is super easy to do, just run the zester over your citrus fruit and you can capture the good stuff. Then cut the citrus in half and capture the juice, so easy. You can find the one I use on Amazon.
Get creative and experiment making a pumpkin soup of your own creation. This is a very forgiving vegetable and since you can buy it canned, SUPER easy so no excuses! Leave a comment and let me know what you come up with.
A light, healthy, vegetarian soup garnished with pepitas, parmesan and fresh herbs. This healthy recipe will satisfy without the guilt.
- 1 large yellow onion, peeled and chopped
- 2–3 banana peppers, seeded and chopped
- 3 Tbs cooking oil (veg, canola, sunflower etc)
- 30 oz canned of pumpkin or roast your own fresh pumpkin
- 4 cups of broth, your choice but I used chicken
- 1/4 cup miso of your choice, may substitute doenjang (Korean fermented bean paste)
- zest and juice of one large orange
- 2 Tbs minced ginger
- fresh herbs
- In a large pot, add oil and cook onions and peppers on medium heat until soft.
- Place in food processor or blender, add pumpkin and some of the broth. Process or blend until smooth. May work in batches if necessary.
- Place mixture back into large pot, add remaining ingredients, bring to a simmer. Continue simmering for 20 minutes.
- Garnish and serve.
- This would be great with some crust bread or Naan:)
- If you re-heat this, you may need to add water to thin out a little. This soup gets thick when refrigerated.
- Serving Size: 1.5 cups
- Calories: 189
- Sugar: 7 g
- Sodium: 633 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 4 mg