Pumpkin Miso Soup

I am a huge fan of this recipe. It is so refreshing to find a pumpkin/squash recipe that isn’t loaded with cream. The combination of pumpkin and ginger creates a lovely fruity, floral flavor. I at least doubled the ginger. The miso, soy sauce, and toasted sesame oil all added a lovely Asian twist. I will absolutely make this again.

Wow this was very salty. The miso is salty the soy sauce is salty the broth is salty and then add more salt and nori? Yikes! We didn’t even add the salt and the nori and it’s unedibly salty. Trying to fix this now by making it more like a traditional pumpkin soup adding carrots and cream and some sugar... the sesame oil was a bad decision as well because it’s overpoweringly strong.