Healing Pumpkin Miso Soup! 

Here is one of my favourite autumn recipes: pumpkin miso soup! This is what you need- a pumpkin, an onion, a bit of olive oil and miso:-)

You also need a sturdy knife to chop the  pumpkin!  Clean the pumpkin but don’t peel it (so it has to be organic). If there is soil attached you might need to scrub it a bit.

Chop it into chunks, not too small, so they retain a nutty crunch when cooked. This is the part I love the most about this recipe, the buttery texture of the bites!  Fry the chopped onion for a minute or two in olive oil. Add water and the pumpkin pieces to the pot, so that all pieces are covered by water. 

Boil for about 10mins.

Test the pieces with a fork, they should be soft, but still retain some solidity.  In a bowl dissolve a spoonful of miso with a bit of water (don’t boil the miso, you destroy its healing components), add the pumpkin soup. If you have some greens, such as parsley or spring onions you can sprinkle them on top, I used water cress leaves. 

Et voilà! Enjoy!

Takes 10 mins to prepare and is suuuuper healthy. Why?

Miso is a traditional Japanese fermented paste, usually made from soybeans, rice, or barley. It has a naturally rich, savoury flavour and is valued for its ability to help alkalise the blood and reduce acidity. (I always buy the non pasteurised one, to retain its active ingredients.)
This gentle balancing effect supports the immune system and strengthens the kidneys, which filter and purify the blood. It’s therefore perfect for this time of the year, when so many colds go round. It also nourishes the microbiome, the live bacteria that support our intestinal digestive function.

The natural sweetness of pumpkin nourishes the spleen — perfect if you have a sweet tooth, tend to worry a lot, or feel your energy dip around 4 p.m.