I think this is my new favorite soup forreals. While I do really like butternut squash type soups, I always find them too sweet and I can only have a little bowl. I could literally eat like a 55 gallon drum of this soup so this is definitely more up my alley. Not to mention this is like the quickest and easiest recipe ever! As people often say (and I have never said until now), this one's going into the lunch/dinner rotation!
The umami flavors are off the charts here, I think that's what makes this soup so addicting for me. The soy sauce, miso paste, pumpkin, and ginger flavors stand out so much and are just the dreamiest combo ever. I used my Staub pumpkin cocotte for the first time ever and, not only was it theme appropriate, it also worked so well for getting the vegetables browned and delicious while also providing a really evenly-heated container for simmering the soup. I topped my soup with some thinly sliced scallion and furikake which were the cherry on top of this flavor profile.
I used a recipe from Food and Wine for this soup and wouldn't make any changes - I think it is phenomenal as written. Check out my website for the recipe link and check out this soup for a twist on everything you know about squash soups!
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(Music: Chips N' Drinks by Osoku via @epidemicsound)
