Guru Rabbit

Turn a new leaf (and EAT it)

Start Your Ovens… November 18, 2011

Filed under: Interestin' Food Info,Recipes — rabbit @ 11:59 am
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Have you looked at the calendar?  Thanksgiving is less than a week away.  Are you freaking out?  There’s a lot to freak out about.

Family… Travel… Cooking… Holiday Weight Gain… Black Friday… Working on Black Friday

I feel worst for the Black Friday employees.

But last night, I realized: you guys need Guru Rabbit Thanksgiving recipes!  Oh Em Geez.

So I’m on a mission to post something every day until next Thursday.

Let’s start with a starter.

This is one of the easiest soups you will ever make.  It’s also quite healthy, and not too filling, so you’ll have plenty of room left for sweet potatoes, green beans, stuffing, and although I HIGHLY DISAPPROVE, turkey.

Sweet & Spicy Miso Pumpkin Soup


1 15-oz can pumpkin puree

2 cups vegetable broth

1/4 cup agave nectar or honey

3 Tbsp dark miso paste

a few dashes of powdered ginger

2-3 tsp shichimi (you remember shichimi, right?)*

1-2 Tbsp mirin (optional)**

salt and pepper to finish

1) In a medium saucepan, whisk together the pumpkin and vegetable broth.  Turn the heat onto medium.

2) Place the miso paste in a small bowl or cup.  When the pumpkin mixture starts to heat up, ladle a small amount into the miso and mix until it’s a smooth paste.  I recommend doing this any time you add miso to something.

3) Whisk the miso paste back into the saucepan.  Add the remaining ingredients.  Let it heat and blend together for a few minutes, and taste.  Adjust the seasoning if necessary.  The soup will taste best if it sits for a while before serving, just reheat it if need be.

And voila.  I drizzled a bit of black sesame oil on here, but garnish as you please.  You can also see the black sesame seeds from the shichimi blend.  I love this soup– sweet, spicy, savory, and perfect for fall.  The miso, fyi, has probiotic properties, so it’s good for your digestive system, another plus if you serve this with a holiday meal…

This recipe should serve 4-5 people.  Multiply as necessary.

*If you don’t have shichimi or can’t find it near you, no big deal.  The soup without it is still good, but you can make up for its absence with some orange zest, a little extra ginger and a bit of cayenne pepper.

**Mirin is a Japanese cooking wine.  You can also try using sake if you have some on hand.


3 Responses to “Start Your Ovens…”

  1. Allie Says:

    Would this work with butternut squash? I got some Thanksgiving produce in my share this week and I kind of feel obligated to make something related to the holiday. Aside from the squash I also got sweet potato, green beans and fresh cranberries, along with rosemary, sage & thyme, lettuce, bok choy, fruits and mushrooms.

    • rabbit Says:

      This would work AWESOMELY with butternut squash. That’s what I used the first time I made this soup. Just cut it in half, scoop out the seeds, and roast face down (no oil needed) at 400 degrees until the skin is nice and blistery. Then of course, puree before using in the soup. And as for your other produce, stay tuned. I’ll be posting stuff involving pretty much all of it.

  2. […] Ms. Guru Rabbit’s Sweet and Spicy Miso Pumpkin Squash Soup Exciting, huh? […]

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