Easy pumpkin soup for lunch

Today my Mother-in-Law popped over for a while, including for lunch. I needed to make a quick omni-friendly lunch. Fortunately, I had a big pumpkin in the cupboard. Pumpkin soup was on the menu!



I made fresh bread rolls and pumpkin miso soup, which everyone loved. The rolls were a breadmaker cheat. I used Laucke whole gran bread mix, added a couple of tablespoons of pumpkin seeds and followed the instructions for ingredients (basically adding water and yeast). After a mix in the bread mixer, I shaped the dough into rolls. After an hour of rising, a brush with soy milk and a sprinkle of sesame seeds, they cooked for half an hour and they were ready. It takes a little rising time, but is very simple.

Pumpkin Miso Soup

2 medium onions, diced
1 tablespoon Nuttelex margarine
1 tablespoon brown sugar
1 very large butternut pumpkin
3 vegan "chicken" stock cubes (Massel brand for me)
large pinch of ground ginger
2 generous tablespoons white miso paste
black pepper to taste
water to cover

1. Melt margarine in a large pot.
2. Add onions and sugar. Turn heat to low and gently caramalise onion while you chop the pumpkin.
3. Peel pumpkin and cut into in 2-3 cm chunks.
   
4. Add pumpkin, ginger and stock cubes to pot with onion. Add water to cover.
5. Simmer pot until pumpkin is tender, around 20-30 minutes.
6. Once the pumpkin is tender, blend contents of pot until smooth. I used a stab blender in the pot. Heat to a low boil and turn it off.
7. Add the miso past and stir until dissolved. Add pepper to taste.
8. Serve. It's good with warm crusty bread.

Serves 6 small serves or 4 large serves.

This went well with everyone. Even my younger children, Z amd M, who will not eat pumpkin by itself, like this soup. If you like it less salty, cut back on the stock cubes.