Miso Pumpkin Soup
Ingredients:
2 tbsp ghee
1/2 butternut pumpkin (approx 500g), chopped in small pieces (cooks faster)
1 brown onion, chopped
2 heaps tbsp white miso paste
500ml natural chicken stock
1/2 tsp salt (or salt to taste as miso is salty)
1 tsp fresh cracked pepper
1/4 cup evaporated milk or pure cream
Chili oil, to serve (optional)
Cream, to serve (optional)
Zaatar, to serve (optional)
Directions:
In medium pot on medium heat, fry the pumpkin and onion in ghee for 10 mins till slightly softened.
Mix in the miso paste and let it cook for another 5 minutes until aromatic.
Add remaining ingredients (except evaporated milk or cream) and simmer for 15-20 mins till pumpkin soft.
Pour in evaporated milk or cream, adjust seasoning to taste & blend (I used a stick blender for ease).
Enjoy with chili oil, a drizzle of cream and zaatar if you have any. Super yum and warming.
