Chilli pumpkin miso soup

Another recipe by Daniela Bystrická, which is definitely useful during pumpkin season 😊 Thank you!

Part 1

Ingredients:

• Hokkaido pumpkin - 1 kg (with skin, cleaned)
• Garlic - 50 g
• Shallot - 200 g
• Vegetable oil - 20 g

Method:

1. Chop all the above-mentioned ingredients into pieces, mix with oil
2. Place in a container and bake at 180 °C for about 30–45 minutes in a closed container
3. Blend the baked vegetables
   
   

Part 2

Ingredients:

• Coconut milk - 250 g
• Pea tamari - 120 g
• Chickpea miso - 100 g
• Cooked/canned chickpeas - 150 g
• Chilli - 1 piece (10–12 g)
• Rice vinegar - 30 g
• Kimchi no motto - 50 g (can be replaced with Sriracha or kimchi water)
• Dried ginger - 0.5 tablespoon (1-2 g)
• Fresh coriander - 1 handful (15-20 g)
• Lime - 0.5 piece (13 g)
• Sugar - 0.5 tablespoon (4 g)

Method:

1. Add coconut milk and all other ingredients to taste to the blended vegetables!
2. Do not boil the coconut milk in the soup for too long, as it loses flavor
3. I prepared the soup very intense, sour, and spicy, the quantities reflect this
4. So taste as you go
5. Add lime juice and fresh coriander at the very end
   
   

Serving:

Daniela added roasted chickpeas sprinkled with dried sushi vinegar, sautéed Guanciale (smoked pork jowl), chopped coriander, and mustard sprouts (mizuna) as garnish to the finished soup