This delicious pumpkin miso soup is quick and easy to prepare. The sweetness of the pumpkin is enhanced by the saltiness of the miso. Dark green kabocha pumpkins are usually available year round in supermarkets and farmers’ markets. They are a Latino staple and can often be found in Hispanic markets as calabaza. If you can’t find one use butternut squash instead, but be sure to peel it, as its skin is less delicate than that of kabocha.
Preparation
1. With a peeler, take off little patches of skin all over the pumpkin halves until they look polka dotted. This is purely decorative and can be left out if you don’t have time. Cut the halves into a ½-inch dice. Set aside.
2. Heat the oil in a large soup pot over a medium-high flame. When it ripples, add the onion and sauté, stirring until the onion starts to soften and turn transparent. Add the pumpkin cubes, sprinkle with a little sea salt, mix well and cover. Turn the heat down to medium low and sweat the vegetables for about 10 minutes or until the pumpkin has started to soften and the onion is soft. The onion should not brown, so stir the pot occasionally to make sure it doesn’t stick.
3. Add enough stock to the pot to cover the vegetables plus 1 inch. Raise the heat and bring to a boil. Cover, turn the heat to low, and simmer until the pumpkin is soft but not mushy, about 10 minutes. Do not overcook! While the soup is cooking, measure the miso into a bowl. Using a small balloon whisk or a fork, gradually whisk in ½ cup of warm stock or cool water until you have a thin-ish, creamy-looking liquid with no lumps.
4. When the pumpkin is tender, add a grind or two of black pepper, turn off the heat. Add the miso cream little by little, stirring gently to mix. Taste as you go until you know how much you like. Miso is richly salty, so you do not want too much in the soup. Check for seasoning. Serve immediately.
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