Roasting tin miso pumpkin soup

Name: Roasting tin miso pumpkin soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 30 g ginger, grated; 2 clove/s garlic, grated; 1 tbsp white miso paste; 3 tbsp toasted sesame oil; 1 pumpkin or butternut squash (about 1.3kg), peeled and cut into 5cm chunks; 600 ml vegetable or chicken stock; 200 ml can coconut milk; 1 tbsp Cooks' Ingredients Crispy Fried Onions

This simple pumpkin soup recipe from writer Esther Clark does exactly what it says on the tin: roast everything in one tray, then blend until smooth. Laced with ginger, miso and sesame, take it up a notch with a drizzle of crispy chilli oil. Warming, delicious and wonderfully low-effort. Spoon into more of our cosy soup recipes or explore more pumpkin recipes. Follow Esther on Instagram.

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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30g ginger, grated
2 clove/s garlic, grated
1 tbsp white miso paste
3 tbsp toasted sesame oil
1 pumpkin or butternut squash (about 1.3kg), peeled and cut into 5cm chunks
600ml vegetable or chicken stock
200ml can coconut milk
1 tbsp Cooks' Ingredients Crispy Fried Onions

Preheat the oven to 220°C/ 200°C fan/gas 7. In a bowl, whisk together the ginger, garlic, miso and sesame oil.
Toss the miso mix with the pumpkin or squash and spread it out in a large roasting tin. Roast for 30-35 minutes, tossing halfway, or until soft enough to cut with a spoon and caramelising at the edges.
Tip into a blender with the stock, coconut milk and a pinch of salt, then whizz until smooth and silky. Warm through, then serve in bowls topped with the crispy onions and, if liked, a drizzle of crispy chilli oil.

Typical values per serving when made using specific products in recipe