As the colder months approach, we begin to enter the time of year when the perfect meal is a simple warm bowl of soup and a bread roll. There are plenty of choices out there when it comes to soup, but as we near Halloween, pumpkin is certainly a popular ingredient for all meals, including soup.
Californian mushroom company Hokto Kinoko shared a delicious recipe for mushroom and pumpkin soup on their Instagram page. In their caption, they highlighted the addition of miso to the mix, writing: “Have you ever added a dash of miso to your pumpkin bisque? The subtle umami notes naturally draw out the earthy flavours of the pumpkin and mushrooms, making every gulp a true autumn delicacy you have to taste to believe.”
Ingredients:
- One pack of King Oyster mushrooms
- One pumpkin
- One onion
- Two carrots
- ¼ cup of olive oil
- One tbsp of sesame oil
- Four cups of vegetable broth
- ¼ cup of white miso paste
- One head of garlic
- Parsley, to taste
- ¾ cup of coconut milk
- Salt, to taste
Method
Start by pre-heating your oven to 200ºC/400ºF/gas 6. Cut the pumpkin in half and clean out the seeds. Rub each half with olive oil. Cut the top of a head of garlic and cut the mushrooms into halves lengthwise.
Place the pumpkin halves, carrots, garlic, and half the onion on a baking tray. Add extra olive oil over everything and bake for one hour, or until the pumpkin is tender. Once cooked, remove from the oven.
Cook the mushrooms in a skillet with a small amount of oil. Once browned and cooked through, add the leftover onion to the skillet and add sesame oil. Once everything is cooked well and seasoned, remove and set aside.
Once the pumpkin has cooled, roughly chop it. Add it to a blender along with the onion and carrots. Remove the garlic from its skin and add it to the blender as well. Add vegetable broth, miso paste, coconut milk, and half a teaspoon of salt. Blend until smooth and creamy.
Heat up in a saucepan if needed. Serve immediately with mushrooms on top, with freshly chopped parsley.
