Pumped Miso Ginger Pumpkin Soup

Miso pumpkin soup Photo: supplied

Ingredients

• 1 brown onion, finely chopped
• 2 garlic cloves, bruised
• 1 tsp chilli crisp*plus extra to serve
• 1 tbsp peanut oil
• 1 tsp sesame oil
• 1/3 cup (110g) miso paste
• 1kg peeled pumpkin, chopped into 4cm pieces
• 2 tbsp bonito flakes*
• 1.25 litres (5 cups) of water
• 1/2 cup (125ml) cream
• 1/4 cup (45g) pickled ginger*and 2 tsp pickling juice (essential flavour maker) plus extra to serve
• shredded seaweed and shichimi togarashi* to serve

*Speciality ingredients, chilli crisp, miso paste, bonito flakes, pickled ginger and shichimi togarashi can be found at most Asian supermarkets

Method

Place onion, garlic, chilli crisp and oils in a saucepan over medium heat and cook, stirring for 3-4 minutes or until softened slightly. Add miso, pumpkin, bonito flakes and water (enough just to cover). Bring to the boil then reduce heat to low, add cream and cook for 20-30 minutes, or until pumpkin is tender and cooked through.

Add ginger and pickling juice and puree with a stick blender or transfer in batches to a blender to puree. Taste for seasoning. Divide among bowls, top with extra chilli crisp, togarashi and shredded seaweed with extra ginger alongside.