Immunity-boosting pumpkin miso soup

Name: Quick and healthy pumpkin miso soup recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1L
Ingredients: 20.00 ml vegetable oil; 1 onion, finely chopped; 500g pumpkin, peeled and cubed; 1 medium carrot, peeled and chopped; 750ml vegetable stock; 60.00 ml white miso paste; 30.00 ml soy sauce; 200ml coconut milk; 2 long green shallots, sliced; Furikake, to serve

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by Phoebe Hird

Jun 11, 2025

This vibrant orange soup is a delightful blend of pumpkin and miso, perfect for boosting your immune system. Pumpkin is a rich source of vitamins A and C, while miso is rich in probiotics, which are essential for a healthy immune system. With just a few simple ingredients, this soup is both nourishing and flavoursome. We've topped it with furikake (Japanese rice seasoning), but you could also try adding silken tofu or a dash of chilli oil for extra depth.

1 tbs vegetable oil
1 onion, finely chopped
500g pumpkin, peeled and cubed
1 medium carrot, peeled and chopped
3 cups (750ml) vegetable stock
3 tbs white miso paste
1 1/2 tbs soy sauce
200ml coconut milk
2 long green shallots, sliced
Furikake, to serve

Method

1.

Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring occasionally, for 3 minutes, or until it starts to soften. Add the pumpkin and carrot and cook, stirring occasionally, for another 5 minutes. Pour in stock and bring to the boil over high heat. Reduce heat to medium and simmer, covered, for 15 minutes, or until the pumpkin and carrot are tender.
2.

Using a handheld stick blender, whiz soup until smooth. In a separate small bowl, whisk the miso paste and soy sauce until smooth. Stir this mixture into the soup with the coconut milk. Stir well and simmer gently for 5 minutes.
3.

Serve with a sprinkle of long green shallot and furikake.