Rich, creamy and dairy-free: this bright, vegan-friendly soup is the perfect fall dinner. To make your own pumpkin puree, cut a 3-pound pie pumpkin (not carving pumpkin) into eighths, scoop out seeds, and steam pumpkin pieces for 20 minutes, or until soft. Let cool, peel off skin, and puree flesh.
1 tablespoon coconut oil
1 small yellow onion, chopped small
2 garlic cloves, minced
1/2 cup mirin
2 cups pumpkin puree
3 to 4 cups vegetable stock
3/4 cup full-fat coconut milk
2 tablespoons red miso
1/2 cup chopped cilantro leaves
White pepper to taste
Cayenne pepper to taste
- Heat oil in a large soup pot and sauté onion for 3 to 5 minutes, until tender. Add garlic and cook, stirring for 1 minute. Stir in mirin, scraping up any browned bits from bottom of pan.
- Add pumpkin, 3 cups of the vegetable stock and coconut milk, and puree till smooth. Bring to a boil, reduce heat and simmer, covered, for 7 to 10 minutes.
- Puree soup in batches, adding up to 1 cup of the additional stock as needed to reach desired consistency. Return to pan and warm through.
- Transfer about 1/2 cup of hot soup to a small bowl Add miso and stir until smooth. Pour miso mixture back to pot. Stir in cilantro, and season with salt, white pepper and cayenne pepper to taste.
- To serve, divide soup between four individual bowls, sprinkle with sesame seeds, and serve hot.