Pumpkin Miso Soup

pumpkin miso soup

Before Autumn is over, I’d like to share with you my favourite soup recipe of the year: Pumpkin Miso Soup!

You guys know how obsessed I’ve been with miso lately and pretty much added it everywhere. I love all kind of miso pastes, but the one I prefer has to be Aka Miso (a red one). So far I would always use white miso or the super dark one (which was sometimes a bit much) until we went to our favourite Ramen restaurant and they served us some veggies with miso on the side! It was so delicious I had to ask what exact miso they were using!

I understand why soups are such a treat in winter, they warm you up for sure, but the best part is you don’t have much to do which is great cause after it’s dark I pretty much turn into the laziest person on earth. If you’re short on time, you don’t have to roast the pumpkin but I really love the taste better and it’s also so much easier to peal after it’s cooked (if you decide to peel the skin off).

The miso gives this soup a complex, savoury umami flavour makes a lovely balance with the sweetness of the pumpkin. I like adding a bit of heat to my soups and I decided to add some harissa that we got from Tunisia, but some chillies will do just fine!

If you do make my pumpkin miso soup, don’t forget to tag me on Instagram as @berlinandcoconuts, I’d love to see your recreations!

Pumpkin Miso Soup

Prep time: 10 min
Cook time: 40 min
Total time: 50 min


  • 1 pumpkin, sliced (I like butternut)
  • 1 sweet potato
  • 1 small white onion, sliced
  • 1 thumb of ginger, grated
  • 2 garlic cloves, crushed
  • 1 tsp harissa paste, or more, to taste (optional)
  • 2,5 cups - 590ml veggie stock
  • 2 tbsp miso paste + 2 tbsp water
  • fresh coriander, to serve
  • lime juice, to serve
  • grilled halloumi, spiced chickpeas etc..


  1. Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.

  2. Wash the skin of the butternut squash well. Cut it in half and then slice each part.  Brush with a bit of olive oil and bake for about 40 mins, until caramelised and soft flipping them halfway. Once done, let them cool until they're cool enough to handle and peel the skin off.

  3. Peel and slice the sweet potato, brush with oil and add halfway to the baking tray where squash is roasting. They need less time to roast. 

  4. In a saucepan, add some olive oil. Add in the onion and cook for a minute or so. Then, add in garlic, ginger and harissa paste. Keep on stirring the mixture frequently and cook for about 3-4 minutes.

  5. Add in the roasted squash, and the veggie stock and puree with an immersion blender. Alternatively, you can everything to a blender. 

  6. Mix miso paste and water until you get a thick paste.

  7. Back to the pot, add the miso mixture and warm everything up.                                        

  8. Serve and season with a good squeeze of lemon juice, sesame seeds, fresh coriander and halloumi or spiced chickpeas.

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