Used also ginger, which warms the body. Suitable for autumn and winter dining tables.


<Ingredients for four>

900 g pumpkin (butternut squash)
20 g fresh ginger 
2 garlic cloves
1 (150g) onion 
1 (100 g) potato
30 g butter or Oil
200 ml milk (Soy milk or Oat milk)
250 ml water
40 g MiSoLa white miso
2tbs Oil


1. Peel garlic, ginger and grate.
2. Peel a pumpkin, remove seeds and chop into chunks.
3. Peel a potato and cut itto chunks.
4. Peel an onion and chop finely.
5. Heat butter in a large saucepan with low heat.
6. Add garlic and ginger when the butter has melted. Cook gently until there is a good garlic smell
7. Raise the heat, add the onion and cook until onion turns golden yellow.
8. Add the pumpkin, potato and cook for about three minutes.
9. Add water and cook for 10 to 15 minutes under the lid until squash and popato is tender. The heat can be increased so that the water boils quietly. If necessary, add water so that the ingredients are covered.
10. Turn off the heat, then add milk and miso. Puree with a hand blender or blender.
11. Serve in a soup bowl. Serve with herbs or croutons if you like.

(In the photo, we added chives and dried misola miso (coming soon on our products))