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  • 2-3lb sugar pumpkin, outer layer & seeds removed, chopped (can use pre-cut butternut squash as well)
  • 3 Tbls olive oil
  • 2 cloves garlic, minced
  • 2″ piece of ginger, finely chopped
  • 1 shallot, finely diced
  • 4 cups bone broth
  • 3 Tbls white miso
  • 2 Tbls lime juice
  • toppings: cream or coconut cream drizzle, toasted pepitas, sesame seeds, chopped green onion, cilantro


  1. Heat oven to 425F. Toss chopped pumpkin with 1 Tbls olive oil, some salt & pepper and roast for 40 minutes until caramelized and soft.
  2. In a stockpot, heat remaining oil over medium heat. Add garlic, ginger & shallots for a few minutes, stirring to prevent burning.
  3. Add roasted pumpkin to the pot and stir. Add broth, remove from heat and use an immersion blender to puree everything.
  4. In a small bowl, mix miso with 2-3 Tbls warm water until it forms a paste.
  5. Put pureed soup back over medium-low heat and add miso, stirring to combine.
  6. Serve with lime juice and favorite toppings