Pumpkin and Miso Soup with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A velvety smooth pumpkin soup enriched with umami-rich miso paste and fresh ginger, garnished with crisp scallions for a comforting autumn starter. This Japanese-inspired Thanksgiving recipe, ready in about 30 minutes, pairs pumpkin puree, vegetable broth, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Ingredients

• 3 cups pumpkin puree
• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon, finely grated fresh ginger
• 1 clove, minced garlic clove
• 2 teaspoons sesame oil
• 3 stalks, thinly sliced scallions
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: In a large pot over medium heat, warm 2 teaspoons sesame oil. Add 1 tablespoon finely grated fresh ginger and 1 minced garlic clove, sautéing for 1-2 minutes until fragrant but not browned.
2. Step 2: Pour in 4 cups vegetable broth and bring to a gentle simmer. Stir in 3 cups pumpkin puree and 1 teaspoon soy sauce, whisking until smooth.
3. Step 3: Remove about 1 cup of the hot soup liquid into a small bowl and whisk in 3 tablespoons white miso paste until fully dissolved, then return the mixture to the pot. Heat gently for 5 more minutes without boiling to preserve the miso’s flavor.
4. Step 4: Season with 1/4 teaspoon black pepper, ladle into bowls, and garnish each with thinly sliced 3 scallions before serving.