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Recipe by:

Dana Ramsey

Cozy Kabocha Chickpea Miso Soup

This 1-Pot Kabocha Chickpea Miso Soup is a nourishing, warm dish perfect for cozy evenings, combining rich flavors and seasonal ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Soup Base
  • 1 Tbsp. sesame oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 4 cups kabocha squash, deseeded and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 3 Tbsp. red miso paste
  • 1 tsp. lime juice
  • sea salt and freshly ground black pepper, to taste
Group: Garnish
  • chopped green onions
  • sesame seeds

Equipment

  • Large pot

Method
 

  1. In a large pot, heat the sesame oil over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 3–4 minutes.
  2. Stir in the minced garlic and freshly grated ginger, cooking for another 1–2 minutes until fragrant.
  3. Next, add the diced kabocha squash to the pot. Stir everything together and cook for about 5 minutes.
  4. Toss in the rinsed chickpeas and pour in the vegetable broth, bringing the mixture to a gentle simmer.
  5. Once the squash is tender (about 10–12 minutes), stir in the coconut milk and red miso paste, whisking until well combined.
  6. Just before serving, stir in the lime juice and season with salt and black pepper to taste.
  7. Ladle the soup into bowls and top with chopped green onions and a sprinkle of sesame seeds.

Notes

This soup is comforting and rich, perfect for cozy evenings, and can be stored in the refrigerator for up to 4 days.