• 2 Pounds of Pumpkin
  • 1 Pound Sweet Potatoes
  • 4 Peeled Garlic Cloves
  • 3 Tablespoons Olive Oil, divided
  • Sea Salt
  • Freshly Ground Black Pepper
  • 1 Shallot, chopped
  • 2 Teaspoons Freshly Grated Ginger
  • 3 Tablespoons Mellow White or Yellow Miso
  • 6 Cups Vegetable Stock
  • 2 Tablespoons Chopped Chives or Scallions


Step One

Preheat oven to 450°F.

Step Two

Seed the pumpkin and cut it into 2-inch pieces.

Step Three

Peel and cut the sweet potatoes into 2-inch pieces.

Step Four

Combine the pumpkin, sweet potatoes, and garlic on a baking sheet, toss with 2 tablespoons of olive oil, and sprinkle with salt and pepper.

Step Five

Roast in the oven until the pumpkin and sweet potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. If you left the pumpkin skins on, peel when cool enough to handle.

Step Six

Heat remaining tablespoon of olive oil in a large pot over moderate heat. Add shallots and ginger and cook until softened. Add miso and vegetable stock and stir until dissolved. Add roasted vegetables and simmer for 15 minutes. Turn down heat if necessary to avoid boiling, as this can impair the flavor of the miso.

Step Seven

Puree the soup using an immersion blender, or puree in batches in a blender or food processor.

Our Miso Recommendations for Miso Pumpkin Soup