Miso, pecorino and pumpkin soup with seeded crisps
Prep time: 20 minsTotal time: 
Miso, pecorino and pumpkin soup with seeded crisps
This hearty sweet-and-savoury soup makes a great dinner-party starter or lovely weekend lunch after a country walk
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1-1.2kg pumpkin, deseeded, peeled and cut into wedges
- 1 onion, cut into large chunks
- 2 tbsp garlic purée
- 1½ tbsp miso paste*
- 1 tsp chilli flakes (or to taste)
- 2 tbsp olive oil, plus extra to drizzle
- 60g pecorino romano*, grated
- 2 tbsp pumpkin seeds
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 500ml stock of choice* (we used chicken)
- ½ x 20g pack chives, snipped
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Arrange the pumpkin and onion on a baking tray. Whisk the garlic purée, ½ tablespoon miso paste, chilli flakes and oil with a little seasoning, then dollop over the tray and mix to coat the veg. Transfer to the oven and roast for 1 hour, or until soft with little charred bits all over.
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Meanwhile, line a separate baking tray with baking paper and arrange half of the grated cheese into 8 x 5cm (approx.) circles. Top each cheese circle with a few pumpkin seeds and some sesame seeds, then transfer to the oven and bake until melted and crispy – around 10-15 minutes. Allow to cool for at least 5 minutes on the baking tray to harden.
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Transfer the cooked pumpkin and onion to a large pan. Cover with the stock, 250ml water and the remaining miso paste, then use a hand blender to pulse until smooth. You can use a standing blender if you prefer, though you may have to do this in batches. Season to taste.
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Sprinkle the soup with the remaining grated cheese and mix through. Ladle into bowls, finish with a drizzle of olive oil and top with a couple of the seeded crisps. Sprinkle over the chives to serve.
*Check your miso and stock is gluten-free and use vegetarian stock and cheese, if required.
