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Autumn miso soup with mushrooms and pumpkin
Ingredients
Servings: 4
1 small Hokkaido pumpkin
200 g fresh mushrooms (e.g. shiitake or button mushrooms)
1 onion
1.5 l vegetable broth
1 tbsp olive oil
a handful of pumpkin seeds (lightly toasted if desired)
Instructions
01Heat the oil in a pot and sauté the finely chopped onion.
02Add the cleaned and sliced mushrooms and sauté briefly.
03Add the diced Hokkaido pumpkin and sauté for a few minutes.
04Pour in the vegetable broth and cook until the pumpkin is tender.
05Stir in the miso paste and mix until fully dissolved.
06Serve the soup in bowls, topped with pumpkin seeds and fresh herbs.
07Enjoy your meal.
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