Savor the soothing warmth of our Miso Pumpkin Soup, which has a delicious crunch and is velvety and earthy, making it feel like a hug from the inside out. Use this recipe whenever you’re in the mood for a hearty cup of soup. Richly flavorful and bursting with harmony, the inclusion of crunchy sesame seed brittle creates a delightful tactile contrast. The miso gives the soup a rich, satisfying depth, while the roasted pumpkin adds a hearty, earthy flavor.
We chose the Staub Pumpkin Cocotte to showcase this soup in all its beauty and to make a gorgeous dinner party centerpiece. Any dutch oven, though, will function flawlessly with this recipe. The staub cocotte’s outstanding heat retention and uniform cooking are guaranteed by its enamelled cast iron construction, which also delivers consistently tasty results. This soup is guaranteed to make an impression, and it’s a great appetizer for your dinner party or for cooler days.
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Makes 10 Servings
- One cup of sugar
- One tablespoon of lemon juice
- Twice as much unsalted butter
- 1/2 cup chopped toasted walnuts
- 1/1 cup black sesame seeds
- brittle sea salt
- 1.4 kg of sugar pie pumpkin, seeds and split in half
- 4 tablespoons olive oil
- 1 onion, diced
- 0.45kg sweet potatoes, peeled and diced
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper
- Pinch of freshly grated nutmeg
- 2 tablespoons white or yellow miso
- 950ml vegetable stock
- 1 tablespoon sherry vinegar
- Creme fraiche (optional)
To form the crackly:
- Use parchment paper to line a baking sheet. In a small French oven, combine sugar, lemon juice, and ½ cup water.
- Stirring occasionally, cook over medium-low heat until the sugar dissolves. Cook the liquid for a further five to seven minutes, or until it turns amber in color.
- Stir well after adding the butter. Stir in sesame seeds and walnuts.
- Once the baking sheet is ready, carefully transfer the brittle onto it, season with salt, and allow it to cool for an hour..
- Cut the brittle into tiny, bite-sized pieces with caution.
To prepare the soup:
- Adjust the oven temperature to 220°C and place parchment paper on a baking pan..
- After applying two teaspoons of oil, place the pumpkin, flesh side down, on the baking sheet that has been prepared. Roast until tender, 30 to 40 minutes. Allow it to cool down a little.
- In a large cast-iron cocotte, heat the remaining 2 tablespoons of oil over medium heat. Cook the sweet potatoes for ten to twelve minutes, or until they are tender, after adding the onion.
- Simmer for a further 30 seconds after adding the garlic, nutmeg, and a generous amount of salt and pepper. Add the cooked pumpkin pieces and continue cooking for an additional five minutes.
- Mix thoroughly to blend the miso and stock. After bringing to a boil, lower the heat and simmer for five minutes.
- Blend the soup until it’s smooth, working in stages, and then put it back in the cocotte. Transfer the mixture into dishes and promptly serve it with a dollop of crème fraiche and a dusting of brittle.