This soup made with kabocha pumpkin is ridiculously simple to make. Yet, by browning the onions and miso, you're able to impart a ton of complexity to the flavor, which makes it taste as though it's been simmering for hours.
Makes 4 small servings
- 2 tbsp olive oil
- 70g onion, finely minced
- 2 tbsp miso
- 230g kabocha (peeled and sliced)
- 2½ cups milk (non-dairy milk will work)
- ½ tsp konbu cha
- Saute the onions in the olive oil until they're tender and starting to brown.
- Add the miso and continue sauteeing until the miso is dark brown and very fragrant.
- Add the kabocha, milk and konbu cha.
- Turn down the heat to maintain a gentle simmer and cook the kabocha until it falls apart when prodded with a fork.
- Puree the soup using a hand blender, food processor, or blender.
- You can adjust the viscosity to your liking by adding more milk.