Ingredients
Method
- Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant about 30-60 seconds.
- Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
- In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.
Notes
- For extra creaminess, blend about a cup of the cooked soup before adding the miso and kale, then return it to the pot.
- If you don't have chickpea miso, white miso is a good substitute, though the flavor will be slightly different. Avoid red miso as it can be too strong.
- For a richer broth, simmer a dried shiitake mushroom with the squash and remove before serving. This adds an umami boost.
- Leftover kabocha chickpea soup stores well in the refrigerator for up to 4 days, or freezes for up to 1 month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have chickpea miso, white miso is a good substitute, though the flavor will be slightly different. Avoid red miso as it can be too strong.
- For a richer broth, simmer a dried shiitake mushroom with the squash and remove before serving. This adds an umami boost.
- Leftover kabocha chickpea soup stores well in the refrigerator for up to 4 days, or freezes for up to 1 month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.