Pumpkin Miso Soup

Japanese miso soup with pumpkin and plenty of vegetables. It's a bit creamy soup as soy milk is in it and perfect for cold day to warm your body up.

Now that the summer is over and the autumn has come, it is a season when you want to enjoy warm soup. It's also a delicious season for pumpkins, so how about a warm miso soup with plenty of pumpkins and autumn ingredients?

This soup's ingredients are pumpkin, sweet potato, carrot, onion, Chinese cabbage, and green peas, lots of veggies. You can use any vegetables though. I picked up seasonal vegetables but you can use any vegetables you have at home.

Miso soup is traditional everyday soup for us. It's usually consist of Dashi(stock) + Miso + Choice of Ingredients(Vegetables,Seaweed, tofu etc) and boil water and add them. But this soup is kinda fusion as it stir fry ingredients first, then include soy milk and no additional dashi. I use waterless cookware for this soup and dashi comes out from vegetables. Using waterless cookware, i use staub pot, gentle and natural dashi will be flowing out of all the vegetables.

How To Make Pumpkin Miso Soup

Cut the vegetables into bite size or any size of your choice. I like to cut them a bit larger as i like chunky vegetable soup.

Put the pan on medium heat and add a little oil. First, stir fry onions, then add pumpkin, sweet potatoes, carrots and stir a little, then put the Chinese cabbage and green peas on top.

Add salt and mix lightly and cover with medium heat. (If you are not using waterless cookware, add about ¼ cup of water.)

You will hear simmering sound in the pot. By adding salt, moisture comes out from the vegetables, and then steam containing umami will sprinkle on the ingredients in the pot without going out. When the steam comes out of the gap between the lids, change to low heat and cook for about 7 minutes.

Open the lid and taste the vegetable dashi. You would taste delicious umami of vegetables. Now add water and soy milk to make a soup. Warm until just before boiling over medium heat.

Finally, turn off the heat, and add miso to melt. Finish by mixing gently so that the vegetables do not lose the shape. Here you go, a lot of sweetness of vegetables, warm creamy miso soup perfect for cold days.

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