Creamy Kabocha Miso Soup: Cozy & Hearty!
Kabocha chickpea soup: cook this hearty, nutrient-packed miso soup in one pot. Rich, creamy, and perfect for a comforting weeknight meal.
Ingredients
- 1-2 tbsp olive oil
- 1 cup diced white or yellow onion
- 4 large cloves garlic, minced
- 4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 inch pieces
- 1 (15 oz.) can chickpeas, drained
- 2 cups vegetable broth
- 2 cups water
- 2 cups chopped kale
- 2 tbsp chickpea miso paste
- 1 tbsp sesame seeds
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.