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Miso Pumpkin Soup

Miso Pumpkin Soup

There’s no winter comfort meal with the soothing, all-curing properties of a good pumpkin soup. And it would be criminal not to top it with a liberal pour of LOCO thickened creamy.  

Recipe by @locodairyfree

  • 500g pumpkin, diced
  • 1 tbsp miso paste
  • 1 tbsp olive oil
  • 1 cup vegetable stock
  • 3/4 tub LOCO Thickened Cream
  • Spring onion, to serve (optional)
  • Fresh chilli, to serve (optional)
  1. Preheat oven to 220°C fan forced.
  2. In a bowl combine diced pumpkin, miso paste and oil and toss to coat.
  3. Place on an oven tray and roast for 30 minutes or until pumpkin is golden and soft.
  4. Place the pumpkin in a blender with the stock and LOCO Thickened Cream.
  5. Pour into bowls and serve topped with extra LOCO Thickened Cream and sliced spring onion and fresh chilli.