Kabocha is a Japanese pumpkin that is filled with essential vitamins and nutrients. Cook this quick and healthy soup for dinner and save the leftovers for lunch.
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2-3 tbsp Unrefined coconut oil
1 tbsp Finely chopped ginger
1 Garlic clove (finely chopped)
1 Medium kabocha pumpkin (seeds removed, peel on, diced into bite-sized pieces)
4 cups Vegetable broth
2 tbsp White miso
2 tbsp Mirin
1 tsp Coconut sugar
1 tbsp Low-sodium soy sauce
3/4 cup Roasted pumpkin seeds
1 tbsp Finely chopped ginger
1 Garlic clove (finely chopped)
1 Medium kabocha pumpkin (seeds removed, peel on, diced into bite-sized pieces)
4 cups Vegetable broth
2 tbsp White miso
2 tbsp Mirin
1 tsp Coconut sugar
1 tbsp Low-sodium soy sauce
3/4 cup Roasted pumpkin seeds
In a large pot, heat the oil and cook the ginger and garlic until fragrant (about 1 minute).
Toss in the pumpkin and sautee, stirring occasionally, for about 5-7 minutes, until the pumpkin browns a little. Add the broth.
In a small bowl, mix the miso with a little water, the mirin, and sugar and add to the pot. Stir well and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the pumpkin is soft.
Serve topped with the pumpkin seeds.
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