An array of squashes and pumpkins are abundant now. Their nourishing sweet flavour strengthens the body, especially the stomach and spleen organs. Experience the different varieties and if you can, try the Crown Prince, Blue Ballet or Hokkaido pumpkins which are especially sweet and tasty.
Our soup recipe below uses white miso for extra sweetness. This is made from sweet rice fermented for a short time. White miso is also a great ingredient to use in sauces, dressings and marinades.
1 Pumpkin (Crown Prince, Blue Ballet or Hokkaido) or another variety of butternut squash
2 tblspn White miso (optional)
1 tsp Sea salt
Dash Sesame oil
Saute the onion in heated sesame oil, add the chopped pumpkin and water to cover and a pinch of sea salt. Bring to the boil and then simmer for 25 minutes until the pumpkin is tender. Blend and flavour with white miso for a naturally sweet, rich and creamy soup.
Serve garnished with chopped watercress or parsley and enjoy!