We’d like to introduce you to your new go-to soup for a chilly autumn day. This recipe can be pulled together in a flash with only a handful of ingredients, yet it’s depth of flavor suggests something much more complicated – win! The tahini adds a creamy texture while the miso gives a jazzy umami counterpoint to the sweet pumpkin. The whole thing comes together in less than 30 minutes, and most of that is inactive time on the stovetop. In the photo we served the soup with a cashew cream (quick recipe below) and toasted hazelnuts but it works equally well as a simple soup on its own.

Nourish notes : As COP26 wraps up this week, many of us have climate change on our minds, and our food system and what we choose to eat is as much a part of a climate solution as it is the problem. Reducing how much meat/animal products we consume is a great place to start and this soup is completely plant-based, getting all its creaminess from the tahini. This is a great trick to use for any blended soup actually – we haven’t found one yet where it doesn’t work. Try sourcing your vegetables from a local farmer or think about signing up to a CSA (community supported agriculture) box. Why? Because it supports and strengthens your local food system, reduces transport costs and food waste, and connect you to where your food comes from and the people that grow it.

Pumpkin, Tahini and Miso Soup

Serves 4 as a starter | Equipment: A large casserole or saucepan with a lid; a blender

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, roughly chopped
¾ teaspoon sea salt
1 pound (1 kg) raw pumpkin, such as Red Kuri or butternut, trimmed, peeled and cubed
1 tablespoon tahini (sesame paste)
¾ teaspoon yellow miso paste

Method

In a large casserole combine the oil, onions, and ½ teaspoon on the salt and sweat – cook, covered, over low heat until soft – 3 to 4 minutes. Add the pumpkin and 3 cups (750 ml) water. Cook, covered, over moderate heat until the pumpkin is soft, about 15 to 20 minutes. Transfer the mixture to the blender or food processor, and blend until smooth (you may not need all the liquid depending on how thick a soup you like). Add the tahini, miso and remaining ¼ teaspoon salt and blend again. Taste for seasoning and serve warm with a slice of crusty sourdough.

To make cashew cream soak ½ cup raw cashews in water for 4 hours (or simmered for 15-20 minutes if you’re short on time). Drain and blend with ½ cup water until smooth. Season with sea salt.

Note: Make sure to buy fair trade cashews. Cashew production has been linked to horrific working conditions. In addition cashew nut shells contain caustic chemicals that burn on contact with skin during the shelling process so it’s important to support companies that provide protective gear to their employees and a safe working environment.