Miso Pumpkin Soup with Creamy Tofu and Crispy Shiitake Mushrooms

Autumnal pumpkin soup with creamy tofu. Pumpkin season is here and to celebrate we are making a miso pumpkin soup with creamy tofu and crispy shiitake mushrooms. A comforting and nourishing bowl of soup that combines umami-rich Japanese dashi stock with silky tofu for a smooth and flavourful dish. Add a drizzle of Clearspring speciality walnut oil to add another layer of flavour.

Recipe using products available from Planet Organic

Serves 2 I Prep time 5 minutes I Cooking time 20mins 

Ingredients

• 1/2 or 1/4 crown prince pumpkin - remove skin and cut
• 1 onion - diced
• 1/2 strip Clearspring Kombu
• 2 pieces Clearspring Shiitake
• 1 tbsp Clearspring White Miso
• 1-2 tbsp Clearspring Tunisian Olive oil
• Drizzle Clearspring Walnut Oil

Creamy Tofu Sauce

• 200g Clearspring Tofu
• A pinch of sea salt
• 1-2 tbsp water

Method

1. Make the dashi stock by soak kombu and shiitake mushrooms in 500 ml of water and set aside.
2. In a pot, heat olive oil and sauté the diced onion until golden. Add the peeled and chopped pumpkin. Pour in the dashi stock with the kombu and shiitake mushrooms, and simmer for 15 to 20 minutes until the pumpkin is soft.
3. Once cooked, remove the kombu and shiitake mushrooms.
4. Add the  miso paste to the soup.
5. Blend silken tofu with a pinch of salt and 15 ml of water until smooth, reserving one tablespoon for the topping. Add the remaining blended tofu to the soup and blend until creamy.
6. Slice the cooked shiitake mushrooms and fry them in olive oil until crispy.
7. To serve, pour the soup into bowls, drizzle with cold-pressed walnut oil and creamy tofu sauce, and finish with the crispy shiitake mushrooms on top.

Recipe by Lisa Dawson

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.