Pumpkin & Miso Soup with Thyme

Ingredients

For 4 servings

• 400 g pumpkin, peeled and cubed
• 15 g fresh thyme, finely chopped
• 60 g white miso paste
• 960 g vegan dashi or vegetable broth
• 1 piece radish, thinly sliced
• 2 piece scallions, chopped
• 28 g olive oil
• Sea salt, to taste

Method

1. 1

   Warm the olive oil in a large pot over medium heat and cook the pumpkin until lightly browned, 10–12 minutes.

2. 2

   Pour in the dashi or vegetable broth and bring to a simmer.

3. 3

   Whisk the miso with a ladleful of hot broth until smooth, then stir it back through with the thyme and simmer gently for 15 minutes.

4. 4

   Taste and adjust with sea salt.

5. 5

   Ladle into bowls and garnish with sliced radish and chopped scallions.