Pumpkin Miso Soup

1. 1

   In a large pot, heat the toasted sesame oil over moderately low heat.

2. 2

   Add the onion and sweat for 5 minutes.

3. 3

   Add the garlic and ginger and cook for 3 minutes.

4. 4

   Add the pumpkin puree, miso, broth and soy sauce, stirring to incorporate, then season with salt and bring to a boil.

5. 5

   Reduce the heat to low and simmer for 20 minutes, then remove from the heat and let cool for 10 minutes.

6. 6

   Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.

7. 7

   If needed, add additional water or broth to reach the desired consistency.

8. 8

   Return the mixture to the saucepan.

9. 9

   Serve warm and garnish with nori.

* Per serving · 4 servings · Values may vary.

No additional tips available.