This pumpkin soup is inspired by the fresh, vibrant flavors of Morocco. Although it's not a traditional Moroccan ingredient, the addition of miso paste gives the soup a deeper, more umami flavor. You can also use a Moroccan spice mix if you don't have the individual spices listed below.
Moroccan Miso, Lentil, and Pumpkin Soup [Vegan]
- 3 pound pumpkin, seeded, peeled and chopped
- 2 carrots, coarsely chopped
- 1 onion, diced
- 1 garlic, finely chopped
- 1 chili, finely chopped
- 1 cinnamon stick
- 1-inch piece ginger, thinly sliced
- 1 1/2 teaspoon cumin seeds
- 1/3 cup lentils or split peas
- 3 tablespoons of white miso paste
- 3 tablespoons of olive oil
- Heat oil in a pan over low heat and cook onion, garlic and salt, stirring occasionally, for three minutes or until soft. Add all spices and cook until fragrant.
- Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
- Add about 6 cups of water to a saucepan and bring to a boil, then simmer for 30 minutes or until split peas (lentils) are soft.
- Remove and discard cinnamon stick from soup. Blend soup until smooth. Let soup cool to about 176°F and slowly stir in miso paste. (Never heat miso over this temperature as the beneficial bacteria will get lost.) Serve warm, topped with sprouts, anise and roasted seeds.