Pumpkin Turmeric Miso Soup with Roasted Chanterelles

Roasted Pumpkin Turmeric Miso Soup with Roasted Chantrelles - Rune Haus Recipes

Autumn is here making the slow revolve from stifling dry, lounge-lizard summer days to crisp winds blowing leaves down roadways.  All seasons come with attached memories and emotions from years before, but for many of us, Autumn is especially magical. It is following mother nature’s recommendation of letting go, accepting change and settling in.  The transition calls for sweaters, corn mazes, stacks of new books and, of course, soups.

Roasted Chanterelles recipe
Roasted Chanterelles
Roasted Pumpkin Turmeric Miso Soup

Traditional Chinese Medicine suggests that to assist our bodies and minds with this transition, we should eat seasonally and focus in foods that are warming and grounding.1 This umami-rich pumpkin soup boasts all three TCM suggestions with warming ginger and pepper, grounding onion and turmeric, and seasonal pumpkin.  Turmeric is a big star in this soup, as it is a choleretic, cholagogue, hepatoprotective, anti-inflammatory, hypolipidemic, antimicrobial, and antioxidant.2 Energetically, turmeric is cleansing and warming, perfect for helping you settle into the changing season and let go of what no longer serves you. I love making a big batch of this soup and using it again after its debut with chanterelles.  It’s perfect as a sauce in curry dishes or over sorghum and kale for a quickie lunch.

Roasted Pumpkin Turmeric Miso Soup with Roasted Chantrelles

Pumpkin Turmeric Miso Soup with Roasted Chantrelles

All seasons come with attached memories and emotions from years before, but for many of us, Autumn is especially magical. It is following mother nature’s recommendation of letting go, accepting change and settling in. The transition calls for sweaters, corn mazes, stacks of new books and, of course, soups.

Makes: Serves 6-8

Cook time: 90 Minutes

Ingredients
  • 1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin
  • 1/2 cup unsalted butter, divided
  • Kosher salt to taste
  • ½ teaspoon freshly grated black pepper
  • ½ pound fresh chanterelle or shitake mushrooms
  • 1 garlic clove, minced
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • ½ tablespoon finely grated fresh turmeric or ½ teaspoon ground turmeric
  • 5 tablespoons white miso
  • ½ cup coconut milk
  • 1 tablespoon lime juice
  • Toasted coconut flakes,coarse salt, and chili oil (for serving)

Recipe Preparation
  1. Preheat oven to 350°. Cut out a wide circle around stem of pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside pumpkin.
  2. Place pumpkin in a roasting pan or on a rimmed baking sheet lined with parchment paper. Rub pumpkin flesh with four tablespoons of butter. Lightly season inside with salt and pepper. Cover with lid.
  3. Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more, depending on size of pumpkin. Let cool, scoop out flesh and discard skin.
  4. Combine mushrooms and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast for 30 minutes while you prepare soup.
  5. Meanwhile, heat remaining butter in a medium pot over medium heat. Cook onion, stirring often, until translucent, about 4 minutes. Add turmeric and lightly saute for about 2 minutes then add miso and three cups water and stir to dissolve miso. Lightly simmer for another 2 minutes. Stir in coconut milk, remove from heat and let cool.
  6. Add slightly cooled pumpkin flesh to blender and blend, streaming in miso stock to thin, until smooth.
  7. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.
  8. Divide soup among bowls. Top with coconut flakes and roasted mushrooms, then drizzle with chili oil or coconut milk.

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Roasted Pumpkin Turmeric Miso Soup with Roasted Chantrelles

References:

1.  Wu Q, Liang X. Food therapy and medical diet therapy of Traditional Chinese Medicine. Clinical Nutrition Experimental. 2018;18:1-5. doi:10.1016/j.yclnex.2018.01.001

2.  Prasad S, Aggarwal BB. Turmeric, the Golden Spice: From Traditional Medicine to Modern Medicine. In: Benzie IFF, Wachtel-Galor S, eds. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd ed. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. http://www.ncbi.nlm.nih.gov/books/NBK92752/.Accessed October 16, 2018.