Miso Pumpkin Soup

This flavorful miso pumpkin soup combines savory umami warmth from miso and Porcini & Sage Infused Olive Oil with aromatic hints of seasonal herbs. A drizzle of reduced Red Apple Dark Balsamic adds sweet-tart balance, while cilantro, scallions, nori, and sesame seeds bring fresh flavor and texture. Perfect for cozy fall lunches.

Ingredients: 

½ cup Red Apple Dark Balsamic 

2 tablespoons Porcini & Sage Infused Olive Oil 

1 shallot, peeled and minced 

3 garlic cloves, peeled and minced 

1 tablespoon fresh ginger, minced 

2 tablespoons white miso paste 

4 cups water or low-sodium vegetable broth 

1 can (15 ounces) pure pumpkin puree 

Fleur de Sel and black pepper, to taste 

Fresh cilantro, fresh chopped scallions, chopped nori, and sesame seeds, for garnish. 

Directions:

Simmer Red Apple Dark Balsamic in a small saucepan over medium heat until reduced by half, then set aside to cool. In a large pot, heat Porcini & Sage Infused Olive Oil, then sauté shallot, garlic, and ginger for 3 minutes, until fragrant. Whisk in miso paste and water, bring to a simmer, and cook until the miso dissolves. Add pumpkin puree and simmer for 15 minutes, stirring frequently, then season with salt and pepper. Serve the miso pumpkin soup in bowls, drizzled with the reduced balsamic and topped with cilantro, scallions, nori, and sesame seeds for a flavorful Fall dish. Serves 4.