Miso pumpkin soup

This velvety miso pumpkin soup makes a perfect warming, filling and nutritious meal for cold winter evenings. It’s naturally gluten-free and vegan.

1250 g / 2.75 lb butternut squash (or any other pumpkin)
2-3 tbsp olive oil
2 large garlic cloves, finely diced
6 cm / 2 ” piece of ginger, finely diced
2 shallots, finely diced
1 small red chilli, finely diced (optional, adjust to taste)
1 litre / 4 cups salt-free veggie stock
2½ tbsp white / shiro miso
2 tbsp lime juice
fresh coriander, to serve (optional)
sesame seeds, to serve (optional)
2 tbsp coconut milk or cream, to serve (optional)

View the full recipe at Lazy Cat Kitchen →