Fast healthy lifestyle lunch: pumpkin soup with miso paste

XI want to share with you one of my favorite recipes. This soup has 6 ingredients and takes 20 minutes to cook. This is very convenient, especially if you, like me, do not have enough time for anything!

If you can’t find miso paste, then you can replace it with coconut milk, the taste, of course, will be different, but no worse than a drop. Coconut milk, like miso paste, is added at the end of cooking. I prefer to add a light paste to this soup as its sweet flavor matches the honey pumpkin flavor perfectly, but red miso paste works too.

If you decide to add red miso to the soup, then after beating the soup in a blender, pour it back into the pan, add the chopped salmon and cook for another 10 minutes. Children like this pumpkin-salmon soup very much, and the beneficial bacteria in miso paste are very beneficial. on the general metabolism. In general, this soup is very versatile, and you can add anything there. For example, I like to serve it with soba noodles and fried shiitake mushrooms, I put the noodles and mushrooms in a bowl of soup. It sounds strange, but it’s delicious.

Fast healthy lifestyle lunch: pumpkin soup with miso paste

And the last interesting point: you knew that the pumpkin does not need to be peeled! In fact, pumpkin skin is a real storehouse of such beneficial trace elements as zinc, which is necessary for the beauty of our skin and nails, carotene, which protects the body from the development of oncological pathologies, and, of course, fiber, which removes fats and toxins from the body. And if you have a good blender, then it can easily process the pumpkin with the skin into a delicate creamy soup.

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600-700 g pumpkin, cut into small cubes;

3cm. a piece of ginger;

1 head of garlic;

1 head of onion;

600 ml. water;

3 tbsp. l. light miso paste;

Coconut oil.

Cooking method:

Cut the pumpkin in half and scrub the seeds with a spoon. Cut into small cubes. Chop the onion, garlic and ginger. Add 1 tsp into a deep preheated frying pan. coconut oil and onions. Sauté onion for 3 minutes, then add garlic and ginger and sauté for another 3 minutes. Add pumpkin, fry for another 3 minutes and cover with water. Bring everything to a boil and cook over medium heat for 20 minutes. Pour the soup into a blender and beat on high speed until the soup is smooth. The longer the better. Let the soup cool slightly before adding the miso paste. Too high a temperature kills the beneficial bacteria it contains. Add the pasta 1 tablespoon at a time, beat and taste.

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