This sweet potato pumpkin soup is made with miso, ginger and garlic. It’s so easy to make, nutritious, and packed with flavour! Plus, it’s vegan + dairy free.
I can definitely say that miso and ginger are my favourite ingredients to really UP the flavour of any dish. This sweet potato pumpkin soup has the perfect balance of sweetness and savouriness, and really warms you up from the inside out.
It’s creamy, rich in flavour, and has a subtle spice kick from the ginger and garlic. Everything is cooked until soft than blended with a little lime juice into liquid gold. Serve with coconut cream, sesame seeds and coriander (cilantro) and you’ll fall in love with this combination.
Ingredients you’ll need:
- Pumpkin: I used jap pumpkin (also called kobocha squash in America).
- Sweet potato: you’ll need 1 large sweet potato for this soup.
- Miso paste: 2 tablespoons of white miso paste add an incredible savoury, Unami and salty flavour.
- Garlic + ginger: Adds a nice warming touch.
- Onion: any type will work. I like brown/ yellow best.
- Vegetable stock: or water if you have no stock!
- Lime juice
- Olive oil
How to make sweet potato pumpkin soup with miso
Prepare the vegetables: Peel and cut the pumpkin into ½″ thick cubes, then peel and roughly chop the sweet potato and onions. Mince the garlic, peel the ginger and cut into thin slices.
Sauté veggies: Heat olive oil in a large pot over medium-high. Add onion and garlic. Sauté for 3-4 minutes, until slightly caramelised.
Simmer: Add the pumpkin, sweet potato, ginger, miso and vegetable stock and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
Blend: Remove the soup from heat. Using an immersion blender or high speed blender, blend until smooth. Add lime juice, adjust to taste.
Serve in bowls with a drizzle of cream, sprinkle with sesame seeds and fresh coriander (cilantro). Enjoy!
Tips and variations
While this miso pumpkin and sweet potato soup tastes amazing as is, here are some ways to change it up:
- Protein boost: Add 1 can of white beans (cannelini or butter beans) with an additional cup of stock/ liquid. Or you can add top each bowl with some crispy roasted chickpeas— just like croutons!
- Different veggies: You could try adding carrot or cauliflower. Just make sure to add extra liquid.
- Don’t rush: Simmer the veggies until soft and cooked all the way through (they should be mushy to touch) before blending. This helps bring all those delicious flavours.
- Creamier soup: Add a splash of cream or coconut cream before blending. Or replace 1 cup of stock with 1 cup of coconut milk.
- Instead of miso: Add 2-3 tablespoons tamari/ soy sauce or coconut aminos for a soy free alternative.
This pumpkin and sweet potato soup is delicious served on it’s own with your favourite toppings like a swirl of cream, toasted sesame seeds, pumpkin seeds, and fresh herbs. Some classic winter soup sides that also pair well with it are: air fryer broccoli & cauliflower parmesan or my air fryer frozen brussels sprouts
How to store and reheat soup
Leftover sweet potato pumpkin soup can be kept in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months.
To reheat, simply warm it up on the stovetop or in the microwave. Be sure to stir soup to evenly distribute the heat.
What pumpkin is best for soup?
You can use any type of sweet eating pumpkin or butternut squash. In Australia, Jap, Kent or Queensland Blue would all work well. For those in the US, kabocha sqaqush, sugar or pie pumpkins would also work.
What Is Miso Paste?
Miso is a thick fermented soybean paste used in Japanese cooking. It’s made by fermenting soybeans (or adzuki beans or chickpeas) with salt and koji rice. There are several varieties of miso, with the colour depending on the fermentation time. Lighter miso paste has a much shorter fermentation time than darker miso paste varieties.
What if I don’t have an immersion blender?
If you don’t have an immersion (stick) blender, you can use a regular blender instead. A regular blender will result in a super smooth and silky texture. Jut be careful to not sure yourself.
Is miso paste gluten free?
Miso paste is usually gluten free, however check the label to ensure yours doesn’t have any gluten-containing grains if needed.
Other soup recipes
Roasted Cauliflower Pumpkin Soup
If you try this sweet potato and pumpkin soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Miso Sweet Potato Pumpkin Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop + blend
- Cuisine: International
This sweet potato pumpkin soup is made with miso, ginger and garlic. It is so easy to make, nutritious, and packed with flavour! Plus, it’s vegan + dairy free.
- 1 tablespoon olive oil
- 1 brown onion, diced
- 600g pumpkin, cut into cubes
- 350g sweet potato, cut into cubes
- 1 inch ginger
- 3 garlic cloves
- 2 tablespoons white miso paste
- 1 litre vegetable stock
- 1 fresh lime, juice
- Peel and cut the pumpkin into ½″ thick cubes, then peel and roughly chop the sweet potato and onions. Mince the garlic, peel the ginger and cut into thin slices.
- Heat olive oil in a large pot over medium-high. Add onion and garlic. Sauté for 3-4 minutes, until slightly caramelised.
- Add the pumpkin, sweet potato, ginger, miso and vegetable stock, and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove the soup from heat. Add 2 tablespoons of lime juice.
- Using an immersion blender or high speed blender, blend until smooth. Add more lime juice if desired.
- Serve in bowls with a drizzle of cream, sprinkle with sesame seeds and fresh coriander (cilantro). Enjoy!
- Leftover soup will keep for 3-5 days in the fridge in a sealed container. Freeze for up to 6 months.
Keywords: miso, pumpkin, sweet potato, creamy, soup
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