Japanese Pumpkin Soup Recipe

This Japanese inspired pumpkin soup is cosy and comforting on a cold night and still packs a punch of spice.

The ingredient of Japanese Pumpkin Soup Recipe

• 1 tbsp vegetable oil
• 1 brown onion chopped
• 2cm piece fresh ginger peeled finely grated
• 2 garlic cloves crushed
• 800g jap pumpkin peeled cut into 3cm pieces
• 270ml can coconut milk
• 2 tbsp white miso paste
• 3 cups salt reduced vegetable stock
• 1 tbsp tamari
• 1 4 cup fresh coriander sprigs
• 1 tsp shichimi togarashi japanese 7 spice blend

The Instruction of japanese pumpkin soup recipe

• heat oil in a large saucepan over medium heat add onion cook stirring occasionally for 3 to 4 minutes or until softened add ginger garlic and pumpkin cook for 2 minutes
• reserve 1 3 cup coconut milk add miso stock tamari and remaining coconut milk to pan bring to the boil reduce heat to low simmer covered for 30 minutes or until pumpkin is tender
• remove from heat using a stick blender blend until smooth season with salt and pepper ladle into bowls drizzle with reserved coconut milk and sprinkle with coriander and schichimi togarashi serve

Nutritions of Japanese Pumpkin Soup Recipe

fatContent: 190 961 calories
saturatedFatContent: 12 1 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 15 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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