A modern take on a seasonal classic. Grounding, nourishing and quietly luxurious.

Ingredients (serves 4)

• 1 small pumpkin or squash (about 800g), peeled & cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 750ml vegetable stock
• 1–2 tbsp white miso paste (to taste)
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil (optional, for finish)
• Toasted pumpkin seeds, sesame seeds or fresh herbs to garnish

Method

1. Heat oven to 200°C (180°C fan). Toss pumpkin cubes in a little olive oil, season with salt, and roast for 25–30 minutes until golden and tender.

2. In a large pot, gently sauté onion in olive oil until soft. Add garlic and ginger, cooking for another minute.

3. Add roasted pumpkin and stock. Simmer for 10 minutes.

4. Blend until silky smooth. Stir in miso paste and soy sauce (don’t boil after adding miso to preserve its flavour).

5. Taste and adjust seasoning. Finish with a drizzle of sesame oil.

6. Serve hot, garnished with toasted seeds or herbs.