Easy Miso Pumpkin Soup

Ingrédients

• 2-3 lb pumpkin ((approximately 3-4 cups))
• 4 cups broth ((any type - chicken, beef or vegetable))
• 6 slices bacon ((chopped))
• 4-5 cloves garlic ((finely minced))
• 1 large onion
• 2 tablespoons oil
• 3 tablespoons butter
• 3 tablespoons miso
• sour cream
• fresh bacon bits
• chives or green onions ((finely chopped))
• cayenne pepper ((a pinch))

Préparation

1. 1

   --- Roast the Pumpkin ---

2. 2

   Preheat oven to 350F (177C)

3. 3

   If you are using a whole pumpkin, butternut squash, or kabocha squash, cut it in half and use a spoon to scrape out and discard the seeds. (or you can save the seeds to make a snack).

4. 4

   Drizzle oil on the pumpkin or squash.

5. 5

   Set the pumpkin on an oven-safe pan and roast it in the oven for approximately 1 hour or until it is soft and you can insert a knife into it easily

6. 6

   --- Preparation ---

7. 7

   Once the pumpkin is done roasting, set it aside to cool for a few minutes before handling it.

8. 8

   Chop the bacon, and onion and set them aside

9. 9

   Finely mince the garlic and set them aside

10. 10

    Cut off the skin from the pumpkin or squash and discard it, then chop the pumpkin into smaller 1-inch pieces and set it aside.

11. 11

    --- Saute them in a Pot ---

12. 12

    On medium heat, add the oil and butter into a large pot

13. 13

    Once the butter has melted, add the bacon and brown it for 1-2 minutes

14. 14

    Add in the garlic and onions and saute them until soft for approximately 5 minutes

15. 15

    Add in the pumpkin and cook it for approximately 5-10 minutes. Do not worry if you see brown bits on the bottom of the pan or if the pumpkin sticks to the bottom. Keep scraping the brown bits – this is flavor and it will melt into the soup once we add in the liquid.

16. 16

    Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan

17. 17

    Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to medium-low

18. 18

    Simmer it for 15 minutes

19. 19

    Add in the miso and mix it for 1-2 minutes until it dissolves.

20. 20

    --- Blitz it in a Blender ---

21. 21

    Once the ingredients are soft, using a blender (or hand blender), blitz the soup until smooth

22. 22

    Taste the soup and add salt to taste. Top with garnishes and enjoy!