Words by Sal McManus
Hi Saltbush Squad babes,
Sal here…and I am so excited (but a little sad) to be bringing you your last recipe for the cool, calm and connected challenge! I truly hope you have loved the challenge and all of the recipes that Em and I have put together for you!
So, enjoy this winter warming Miso Pumpkin soup recipe and be sure to keep cooking and sharing all of your amazing recipes with us! As you still have the chance to will a 6-month pantry box subscription with me.
The winner of this will be on Thursday 6th July – so you will have a little bit of time after the challenge to get all of your ingredients (because I know a lot of you only do one big shop for the week in the bush)!
So, stock up on your ingredients and #getcooking
Sweet as Honey Sal xx
Miso Pumpkin Soup
Take the usual humble pumpkin soup to the next level, by roasting your pumpkin & adding miso powder for a full-flavoured bowl of comfort. Finished with coconut milk to create a thick and creamy texture. Perfect for cool weather lunches or simple dinners.
Serves 6
Effort: Easy/ Moderate
Prep: 10 mins
Cook: 1 hour
Gluten-free option
INGREDIENTS:
TO SERVE:
INSTRUCTIONS:
1. Preheat the oven to 200c/ 180c fan.
2. Place the pumpkin wedges on a lined large roasting tray. Nestle the garlic around the pumpkin. Drizzle with oil and season with a pinch of salt.
3. Use your hands to rub the oil and salt all over the pumpkin and garlic.
4. Roast for 30 minutes. Remove the garlic from the tray. And then roast the pumpkin for a further 30 minutes or until soft and tender.
5. Meanwhile, in a large pan soften the onion in a little olive oil on a medium heat. Add the ginger and chilli miso soup base and cook for a further minute until fragrant.
6. Add the chicken stock and reduce to a low simmer.
7. Once the pumpkin is cooked, scoop the pumpkin flesh into the pan. Pour in the coconut milk & soy sauce and continue to simmer on low for 5 mins, stirring everything together.
8. Remove from the heat and leave to cool for 10 mins before using either a stick blender or food processor to blend everything to a thick creamy soup. Add a little more coconut milk if you prefer a slightly thinner soup.
9. Season to taste.
HINTS & TIPS:
Saltbush babes – Alternative to Chilli Miso Soup base
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