The perfect autumn soup is earthy and creamy – and a warm bowl of soup is great for a chilly evening.
As the chillier months draw near, we’re entering that time of year when nothing beats a comforting bowl of hot soup paired with a crusty bread roll.
There’s no shortage of soup options available, but with Halloween approaching, pumpkin has become a firm favourite ingredient for all sorts of dishes, soup included.
Californian mushroom firm Hokto Kinoko posted a mouth-watering recipe for mushroom and pumpkin soup on their Instagram account.
In their post, they emphasised adding miso to the blend, explaining: “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
Begin by heating your oven to 200C/400F/gas 6. Slice the pumpkin in half and scoop out the seeds. Massage each half with olive oil. Trim the top off a garlic bulb and slice the mushrooms lengthwise into halves.
Arrange the pumpkin halves, carrots, garlic, and half the onion on a baking sheet. Drizzle additional olive oil over everything and roast for one hour, or until the pumpkin becomes tender. When ready, take out of the oven.
Fry the mushrooms in a pan with a little oil. When golden and fully cooked, add the remaining onion to the pan along with sesame oil.
Once everything is well cooked and seasoned, remove and put to one side. After the pumpkin has cooled down, roughly chop it up.
Pop it into a blender along with the onion and carrots. Take the garlic out of its skin and add it to the blender too.
Add in vegetable broth, miso paste, coconut milk, and half a teaspoon of salt. Blend until you have a smooth and creamy mixture.
If necessary, warm it up in a saucepan. Serve straight away with mushrooms on top, garnished with freshly chopped parsley.
