Velvety Pumpkin Miso Soup with Crispy Shiitake Topping

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 teaspoon grated ginger
• •3 cups pumpkin puree (fresh or canned)
• •3 1/2 cups vegetable broth
• •2 tablespoons white miso paste
• •1/2 cup coconut milk
• •1/2 teaspoon salt (or to taste)
• •1/4 teaspoon black pepper
• •1 cup sliced shiitake mushrooms
• •1 tablespoon sesame oil
• •1 tablespoon soy sauce
• •1 green onion, thinly sliced (for garnish)
• •1 teaspoon sesame seeds (for garnish)

Instructions

1. 1

   Heat a large pot over medium heat and add the olive oil. Once hot, sauté the diced onion for 3-4 minutes until softened and translucent.

2. 2

   Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.

3. 3

   Stir in the pumpkin puree and vegetable broth. Bring the mixture to a gentle simmer and allow it to cook for 10 minutes to blend the flavors.

4. 4

   Reduce the heat to low and whisk in the white miso paste until fully dissolved. Then, stir in the coconut milk, salt, and black pepper. Continue to cook for 5 minutes, stirring occasionally. Adjust seasoning to taste.

5. 5

   While the soup simmers, prepare the crispy shiitake topping. Heat a skillet over medium-high heat and add the sesame oil. Once hot, add the sliced shiitake mushrooms and cook for 3-4 minutes, stirring occasionally, until golden and crispy.

6. 6

   Drizzle the soy sauce over the mushrooms and cook for another 1-2 minutes, ensuring the mushrooms are evenly coated and crispy. Remove from heat and set aside.

7. 7

   Using an immersion blender or transferring the soup to a countertop blender, blend the soup until smooth and velvety. Return to the pot if needed and reheat gently.

8. 8

   Ladle the soup into bowls and top with crispy shiitake mushrooms, thinly sliced green onion, and a sprinkle of sesame seeds. Serve immediately and enjoy!