Creamy, earthy soup with a crunch, this Miso Pumpkin Soup tastes like a warm hug from within!

Some days you'll simply want a wholesome bowl of soup to warm your soul. On those days, try your hand at this soup. This pumpkin soup is loaded with delicious flavours that melt together beautifully while the crumbly sesame seed brittle adds a texture contrast for a pleasing mouthfeel. The roasted pumpkin gives the soup an earthy flavour while the addition of miso provides an added depth to the already fantastic soup.

To bring this soup to life, we used the Staub Pumpkin Cocotte to beautifully showcase our pumpkin soup for a dinner party, but you can use any dutch oven for this recipe. Made from enamelled cast iron, the Staub cocotte provides superior heat retention and even cooking to ensure delicious results every time. This soup is simply perfect for cooler days and great as an appetiser for your dinner party.

Makes 10 Servings 

Ingredients:

Brittle

• I cup sugar
• I tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1/2 cup chopped toasted walnuts
• 1/1 cup black sesame seeds
• Flaky sea salt

Soup

• 1.4kg pumpkin sugar pie pumpkin, cut in half and seeded
• 4 tablespoons olive oil
• I onion, diced
• 0.45kg sweet potatoes, peeled and diced
• 2 cloves garlic, peeled
• Salt and freshly ground black pepper
• Pinch of freshly grated nutmeg
• 2 tablespoons white or yellow miso
• 950ml vegetable stock
• I tablespoon sherry vinegar
• Creme fraiche (optional)

Method:

To make the brittle:

1. Line a baking sheet with parchment paper. Combine the sugar, lemon juice, and ½ cup water in a petite French oven.

2. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Continue cooking until the liquid turns amber in color, 5 to 7 minutes.

3. Add the butter and stir well. Fold in the walnuts and sesame seeds.

4. Carefully pour the brittle onto the prepared baking sheet, sprinkle with salt, and let cool for 1 hour.

5. Carefully chop the brittle into small bite-size pieces.

To make the soup:

1. Preheat the oven to 220°C and line a baking sheet with parchment paper.

2. Brush the pumpkin with 2 tablespoons of the oil and lay it flesh-side down on the prepared baking sheet. Roast for 30 to 40 minutes, until softened. Set aside to cool slightly.

3. Heat the remaining 2 tablespoons of oil in a large cast-iron cocotte over medium heat. Add the onion and sweet potatoes and cook for 10 to 12 minutes, until the sweet potatoes are softened.

4. Add the garlic, a large pinch each of salt and pepper, and the nutmeg and cook for another 30 seconds. Scoop in chunks of the cooked pumpkin and cook for another 5 minutes.

5. Add the miso and stock and stir well to combine. Bring to a boil, then reduce the heat to maintain a simmer for 5 minutes.

6. Working in batches, blend the soup until smooth and return to the cocotte. Spoon into bowls and serve immediately with a dollop of creme fraiche, and a sprinkle of brittle.

Recipe Source: Zwilling

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