Japanese Miso Pumpkin Soup with Shichimi Togarashi

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth, savory pumpkin soup enriched with miso and accented by spicy shichimi togarashi for a warming autumn starter. This Japanese-inspired Thanksgiving recipe, ready in about 45 minutes, pairs kabocha pumpkin, white miso paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 small kabocha pumpkin into quarters, remove seeds, peel, and dice into 1-inch cubes. Peel and dice 1 medium yellow onion. In a large pot, heat 2 teaspoons sesame oil over medium heat and sauté the onion and 1 tablespoon grated ginger for 4 minutes until softened and fragrant.
  2. Step 2: Add the diced pumpkin and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the pumpkin is very tender.
  3. Step 3: Remove from heat and carefully blend the soup with an immersion blender or in batches in a blender until smooth and creamy.
  4. Step 4: Stir in 3 tablespoons white miso paste and 1 tablespoon soy sauce until fully dissolved. Reheat gently without boiling. Ladle the soup into bowls and sprinkle 1 teaspoon shichimi togarashi and sliced scallions on top before serving.

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