Have you ever followed a restaurant on social media and found yourself drooling over it? all Have you posted and realized it’s too far away to place an order? When you find yourself in such a predicament, the only solution is to get into your own kitchen. Thus was born this Kabocha Chickpea Miso Soup, inspired by Salud of Bend, Oregon.
The soup has everything you could want. It’s comforting, nutritious, juicy, full of fun squash we bought without planning (just us?!), and super quick and easy to make! only 1 pot, 8 ingredientsand 30 minutes essential. Let’s make soup!
How to make this pumpkin chickpea miso soup
This simple soup starts with a simple and delicious base: onions and garlic sautéed in olive oil.
Next add the chickpeas, diced kabocha squash, and a mixture of vegetable broth and water. The combination of vegetable broth and water creates a broth consistency without the vegetable broth flavor overpowering the soybean paste.
Boil until the pumpkin is cooked barely Once tender, add the kale and continue cooking for a few more minutes until tender. one of our favorites Kabocha Squash Even when cooked to al dente, it maintains a really rich and lovely texture! But if you can’t find kabocha squash, you can also use acorn squash in this recipe.
Final Ingredients: soybean paste (Find out everything here)! We especially like using chickpeas It’s a mild, perfectly salty and slightly sweet soybean paste. Plus, it’s suitable for people who don’t eat soybeans. To maximize the effectiveness of this probiotic-rich ingredient (and ensure a smooth texture without lumps), stir in a little water into the soybean paste and add it at the end of cooking.
We think you will love this soup! that:
Broty
comforting
savory
light
antelope
& so quick and easy to make!
This is our go-to soup on chilly fall or winter days when we’re craving something simple and healthy. it’s great rich in fiber You can enjoy it as a light meal, especially if you add a can of chickpeas and serve it with bread or rice.
More Simple Soups You’ll Love
Let me know if you try this recipe! Don’t forget to leave a comment, rate and tag a photo @minimalist baker On Instagram. Cheers, friends!
night soil 4 (~2 cups worth)
- 1-2 table spoon olive oil
- 1 cup Finely chopped white or yellow onion (1/2 medium onion is ~1 cup or 130g)
- 4 large cloves garlic, chopped
- 4 stacking cups Kabocha squash, core, peel and cut into 1 ½ inch pieces. (Measure after cutting // Acorn pumpkins also work)
- 1 (15 ounce) can Chickpeas, drained (Or double if you want a heartier, less soupy soup)
- 2 cup vegetable broth
- 2 cup water
- 2 cup chopped kale (Or any other hearty greens of your choice – if using spinach, add them at the same time as the miso mixture)
- 2 table spoon Chickpea Soybean Paste (or Sub White Soybean Paste // Learn about soybean paste here)
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Heat a large pot over medium heat. Once hot, add the olive oil and onion and sauté, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and sauté until fragrant (about 30 to 60 seconds).
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Add kabocha squash, chickpeas, vegetable stock, and water and bring to a boil over medium heat. Bring to a boil, then reduce heat to low and cook until kabocha squash is almost tender when pierced with a fork, 5 to 7 minutes. Then add the kale and continue to cook for 5 minutes until tender. Remove from heat.
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In a small bowl, combine the soybean paste and 2 to 3 tablespoons of warm water and stir until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed. Add more soybean paste for a richer/saltier flavor.
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The texture of pumpkin is best when freshly cooked, but leftover soup can be stored in the refrigerator for 3 to 4 days or in the freezer for up to 1 month.
*Nutritional information is approximate, excluding optional ingredients.
clothing material: 1 (2 cups) serving calorie: 210 carbohydrate: 35.5 g protein: 7.2 g province: 5.4 g Saturated Fat: 0.7 g Polyunsaturated fat: 1 g Monounsaturated fat: 2.8 g Trans fat: 0 g Cholesterol: 0 mg sodium: 719 mg potassium: 545 mg fiber: 9 g sugar: 11.4 g Vitamin A: 7079 IU Vitamin C: 28 mg calcium: 74 mg steel: 1.6 mg
