Some soups hug you from the inside out, and this one is definitely on that list. It’s light but deeply flavorful, thanks to the combo of sweet pumpkin and savory miso.
Add silky tofu and fresh green onions, and you’ve got a cozy Japanese-inspired bowl you’ll want to make again and again.
🛒 Ingredients (Makes 4 servings)
2 cups pumpkin, peeled and cut into cubes
4 cups vegetable broth
3 tbsp white miso paste
½ block soft tofu, cut into small cubes
2 green onions, thinly sliced
1 tsp soy sauce (optional, for deeper flavor)
Step-by-Step Instructions
Step 1 – Prepare the Pumpkin
Cut 2 cups of pumpkin into even cubes so they cook evenly.
Step 2 – Simmer the Pumpkin
In a medium pot, add the pumpkin cubes and 4 cups vegetable broth. Bring to a gentle boil on a modern stainless steel gas stove, then reduce heat and simmer until the pumpkin is tender, about 10 minutes.
Step 3 – Mash Part of the Pumpkin
Once tender, mash about half the pumpkin directly in the pot to thicken the soup slightly, leaving the rest in chunks.
Step 4 – Add the Miso Paste
In a small bowl, whisk 3 tbsp white miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.
Step 5 – Add Tofu and Seasoning
Gently stir in ½ block soft tofu, cut into small cubes, along with 1 tsp soy sauce if using. Warm through without boiling.
Step 6 – Garnish and Serve
Ladle the soup into bowls and top with thinly sliced green onions. Serve hot.
💛 Why I Love This Recipe
I first made this soup on a chilly day when I wanted something nourishing but not heavy. The pumpkin gives it natural sweetness, the miso brings umami depth, and the tofu makes it comforting without feeling heavy.
- Light but satisfying
- Perfect balance of sweet and savory flavors
- Comes together in under 20 minutes
- Great for a cozy lunch or dinner starter
⏱ Servings & Time
Servings: 4
Total Time: 20 minutes
📊 Macros (Per Serving)
Calories: 120
Protein: 7g
Carbs: 16g
Fat: 3g
Fiber: 3g
🔬 Why This Recipe Works (Quick Science)
Miso paste is fermented, which means it’s packed with umami and beneficial enzymes. Adding it at the end preserves its flavor and health benefits. Pumpkin naturally thickens the soup when mashed, so you don’t need cream or extra thickeners.
⚠️ Common Mistakes
- Boiling after adding miso – This kills the flavor and beneficial enzymes.
- Overcooking tofu – It can break apart too much.
- Skipping the whisking step – Miso clumps if added directly to the pot.
🍽 What to Serve With
- Steamed rice for a heartier meal
- A side of pickled vegetables
- Light cucumber salad
- Japanese-style omelet (tamagoyaki)
❓ FAQ
Can I use kabocha squash instead of pumpkin?
Yes, it works beautifully and adds a slightly nuttier flavor.
Can I make it ahead?
You can, but add the miso and tofu just before serving for best texture and flavor.
Can I freeze it?
Not recommended, as tofu changes texture when frozen.