Pumpkin and celeriac with salty white miso and a hint of coriander honey?
Sound great for cold, winter days! Cooked all together as a soup to warm up your tummy. Isn’t that just perfect? Most noteworthy is the fact that it is so easy and so delicious plus with the Coriander Honey, it will help to fight off those winter colds.
Ingredients for Pumpkin Miso Soup:
1 butternut squash
1 onion, medium
4 garlic cloves
500ml of vegetable stock or water
1 tablespoon of unsalted butter, softened
3 tablespoon of white miso
1 tablespoon of groundnut oil
1 pinch of salt
freshly ground black pepper
2 tablespoon coriander honey
1. Firstly peel and chop the butternut squash, celeriac, onion, and garlic.
2. Heat 1 tablespoon of oil in a large heavy-based pot. Add the chopped onions and garlic, frying till lightly browned and fragrant.
3. Add the chopped butternut squash and the vegetable stock to the pot. Bring to a boil, before lowering the heat and letting it simmer for 15 minutes, or until the butternut squash is very tender.
4. Meanwhile, in a bowl, stir 1 tablespoon of the miso and 2 tablespoons of honey and a generous grinding of black pepper into the softened butter, making sure to really beat the miso into the butter with a fork. Set aside.
5. When the butternut squash is tender, turn the heat off. Ladle a scoop of hot stock into a bowl and stir in the other 2 tablespoons of miso till well mixed. Pour the miso solution back into the soup and stir to combine
“Combine Harvester” bread from Archipelagos – perfect match
The bread was made with organic wholemeal spelt flour and some wholemeal flour, sunflower seeds, linseeds and porridge oats and local rapeseed oil. It was a perfect match for this soup with its crunchy crust and texture.
‘One taste of this and you will never look back! This is how bread should taste!’ – Archipelago website