Roasted Pumpkin Soup with Wild Rice and Miso Mushrooms

Name: Roasted Pumpkin Soup with Wild Rice and Miso Mushrooms
Total time: 60 min
Ingredients: 1.1 pounds pumpkin with a soft skin (like Delica or Red Kuri, deseeded cut into wedges); 2 small yellow onions (cut in half); 4 garlic cloves (unpeeled); ½ tsp dried ginger; 4 cups dashi (or vegetable broth); 1 tbsp low sodium soy sauce; 1 tbsp white miso paste; vegetable oil; salt (to taste); black pepper (to taste); 9 ounces wild mushrooms (or shiitakes, thickly sliced or torn); 2 tbsp vegetable oil; 2 garlic cloves (finely chopped); 1 tbsp los sodium soy sauce; black pepper; 9 ounces wild rice; crushed red chili flakes

www.servingdumplings.com

Roasted pumpkin soup with wild rice and miso mushrooms. Basically the most hearty, easy-to-make, thick and comforting soup.

View full recipe on www.servingdumplings.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.servingdumplings.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Chef's knife
Cutting board
Spoon
Skillet
Saucepan
Pot
Immersion blender
Ladle
Mixing bowl
Stove

Ingredients

1.1 pounds pumpkin with a soft skin (like Delica or Red Kuri, deseeded cut into wedges)
2 small yellow onions (cut in half)
4 garlic cloves (unpeeled)
½ tsp dried ginger
4 cups dashi (or vegetable broth)
1 tbsp low sodium soy sauce
1 tbsp white miso paste
vegetable oil
salt (to taste)
black pepper (to taste)
9 ounces wild mushrooms (or shiitakes, thickly sliced or torn)
2 tbsp vegetable oil
2 garlic cloves (finely chopped)
1 tbsp los sodium soy sauce
black pepper
9 ounces wild rice
crushed red chili flakes