Miso Happy Pumpkin Soup

miso pumpkin soup .jpg

We have been talking a lot about fermented foods recently because they are

The best piece of advice we have ever been given was ‘if you have anything at all wrong with you, weather it be sever illness or something as simple as stress or tiredness. START WITH THE GUT’
Fermented foods have helped heal our mental and physical health issues so now we want to help heal you by providing great recipes like this Miso Happy Pumpkin Soup to show you ways of how you can incorporate these amazing foods into your diet!

Not familiar with miso?

Miso is one of Japan’s traditional fermented soy bean pastes. You may have seen or tried miso soup at a Japanese restaurant or sushi shops.
It is made from soy beans, rice, sea salt, and Koji ( a type of culture for making Sake).
It is extremely high in probiotics, making it great for a happy gut!
In this recipe we have used it in replacement of stock. This is something we regularly do as we never have time to make our own and the store bought stocks are always filled with highly processed additives and preservatives.
Miso is a much cleaner, healthier stock base to use and it gives soups a lovely salty umami flavour.
NOTE: do not cook with miso because the hot temperatures will kill all of the beneficial probiotics. To avoid this happening add the miso at the very end once the cooking process is complete (see recipe method for a more explained process of what to do)

Miso Pumpkin Soup


Serves 4-6

1/2 large pumpkin 

1 L water 

1 can coconut cream 

1 large brown onion, diced 

1 tbsp curry powder 

3 tbsp miso 

Salt + pepper 


Pre-heat oven to 200C.

De-seed pumpkin and cut into small chucks, leaving the skin on. 

Toss in little melted coconut oil or olive oil and roast for 20-25mins or until soft and slightly charred. 

Once pumpkin is cooked, heat a large soup pot of medium heat. Add a good Tbsp of coconut oil and leave to melt.
Add onion and sauté until it becomes translucent 5-8mins.
Add curry powder and cook off for 1 min with onions.
Add water, roasted pumpkin and coconut cream and bring to the boil.
Once the soup is at a boil take it off the heat and add miso paste. 

Using a stick blender, blend the soup until it is silky smooth.
Add salt + pepper to taste.

Serve with garlic rubbed toasted sourdough.

This soup will last in the fridge for upto 2 weeks or in the freezer* for unto 3 months.
*We freeze it in portions so its super easy to pull out when you have nothing for lunch/dinner.

Rosa Flanagan