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Creamy Miso Pumpkin Soup

If you’re looking for the ultimate pumpkin soup, then you’ve hit the jackpot with this one: sweet, creamy butternut that’s spiked with garlic and miso, then topped with cheese on toast. You can’t get any more comforting than this!


Creamy Miso Pumpkin Soup

10 minutes
1 hour 20 minutes

1.2kg (2.8 lb) butternut pumpkin/squash

2 tbsp vegetable oil

1 head of garlic, sliced in half across the cloves

1 red onion, cut into wedges

3 cups chicken stock (you can also substitute vegetable stock)

2 tbsp shiro miso*

4 tsp coconut cream, to serve (optional)

black sesame seeds, to serve

sichimi togarashi*, to serve

sea salt


Miso grilled cheese toast:

3 tbsp softened butter

1 tbsp shiro miso*

4 slices bread

½ cup grated cheese

  • Step 1

    Preheat oven to 180°C/360°F.

  • Step 2

    Slice the pumpkins in half and de-seed. Place them on a large roasting tray. Nestle the garlic and red onion around the pumpkin. Drizzle with oil and season with a pinch of salt. Use your hands to rub the oil and salt all over the vegetables. Roast for 30 minutes. Remove the onion and garlic from the tray. And then roast the pumpkin for a further 30 minutes or until soft and tender. Remove the pumpkin from the oven and turn the oven to grill on high heat.

  • Step 3

    Scoop the pumpkin flesh into the bowl of a food processor (discard the pumpkin skin). Add the onion and the garlic cloves (discard the garlic skin). Add the chicken stock and shiro miso and blend until smooth. You can add more chicken stock if the soup is too thick for your liking. Transfer the soup to a saucepan over medium-high heat and keep warm.

  • Step 4

    To make the miso grilled cheese toast, mix the butter and shiro miso in a small bowl. Spread the mixture out onto the slices of bread. Top with cheese and place under the oven grill for 3-4 minutes or until the cheese has melted.

  • Step 5

    Ladle the hot into bowls. Drizzle with coconut cream if using and sprinkle over the sesame seeds and sichimi togarashi. Serve with miso grilled cheese toast.

  • Notes

    – Shiro miso is also known as white miso. It has a mild, sweet flavour and can be found in the Asian section of most supermarkets or from an Asian grocery store. Substitute any other miso paste you like (if it’s a saltier variety you may need to adjust how much you add).

    – Sichimi togarashi (also known as Japanese 7-spice) is a type of Japanese spice powder typically containing dried chilli, sesame seeds, nori (seaweed), ground ginger and other spices. You can substitute regular chilli flakes.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 1 review)
Very good0%


June 19, 2023

So delicious!!

Easy to make. The only tricky and time consuming part is removing the cooked pumpkin from the skin….. I’ve always put off roasting whole bulbs of garlic and I thought it was tricky to get the garlic out once cooked. Nope!! Easy as because the garlic bulb is cut in half. I’m now convert and will be roasting garlic all the time now.

I made this just for me so I have leftovers and enough to freeze for the coming week.

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