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Roast Pumpkin and White Miso Soup


With  Nicholas Watt

Roast Pumpkin and White Miso Soup

Prep Time: 1 hour
Cook Time: 30 mins
Serves: 6
Cost per serve: $2

Ingredients
Pumpkin puree
1.5kg butternut pumpkin
1 pinch sea salt
1 pinch freshly cracked black pepper
Large drizzle of olive oil

Soup
1 1/2 Tbsp olive oil
1 onion finely diced
1 head fresh ginger
800 ml chicken stock (warm)
30 g white miso paste
100 ml double cream

Method
Pumpkin puree
Halve the pumpkin and deseed.
Season and drizzle with oil.
Roast in a preheated oven at 170C for about 1 hour.
The flesh should be tender and soft.

Soup
Sweat the onion off until translucent in the olive oil.
Add the pumpkin flesh.
Finely grate the ginger and with your hands squeeze out the fresh juice onto the onions.
Add the warm chicken stock, white miso and double cream.
Bring up to heat.
Blend the soup and serve hot with cracked pistachios and avocado oil scattered on top.

(Broadcast 18 August 2012)


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