Creamy Sweet Potato Miso Soup with Toasted Pumpkin Seeds

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Roasted sweet potatoes bring natural sweetness to this cozy soup. White miso adds savory depth, while toasted pumpkin seeds^* give each bowl a little crunch.

Serves 4 · Prep: 15 minutes · Cook: 35 minutes · Total: 50 minutes

Ingredients

• 800 g (about 1¾ lb) sweet potatoes, peeled and diced
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil^*
• 750 ml (3 cups plus 2 tbsp) vegetable broth^*
• 2 tbsp white miso paste
• 2 tbsp pumpkin seeds^*
• 1 tbsp lemon juice
• Black pepper^* to taste

Instructions

1. Preheat the oven to 200°C / 400°F. Toss the sweet potatoes with 1 tablespoon olive oil^* and spread on a baking sheet. Roast for 25–30 minutes until tender.
2. Meanwhile, toast the pumpkin seeds^* in a dry skillet over medium heat for 2–3 minutes, stirring often; set aside.
3. Heat the remaining olive oil^* in a pot. Cook the onion for 5 minutes until softened and the garlic for 1 minute. Add the roasted sweet potatoes and vegetable broth^* and simmer for 5 minutes.
4. Remove from the heat and carefully blend the soup. Whisk the miso with a few spoonfuls of warm soup until smooth, then stir it into the pot. Add lemon juice and pepper^*; gently reheat if needed.
5. Divide among four bowls and serve with the toasted pumpkin seeds^*.

Allergens: Miso usually contains soy and may contain grains depending on the variety. Check the label. Blend hot soup carefully.

Sweet potato soup for cozy autumn meals

Serve this creamy soup as a warming lunch or as a first course before an autumn main dish. Roasting brings out the vegetable's natural sweetness, balanced here by savory seasoning and a fresh acidic finish. The blended vegetables give the soup body without adding cream.

Tips for texture and balanced seasoning

Leave a little space around the vegetable cubes on the tray so they roast rather than steam. As the recipe describes, loosen the seasoning paste with a little warm soup before stirring it in to prevent lumps. Taste before adding more salt, since the ingredients already contribute saltiness. If the soup thickens as it stands, loosen it with a little water while reheating gently.