It’s minus 4 outside as I type this post, with an expected top of 10 (which we will reach after midday, if we are lucky).  There is a heavy layer of frost on the grass, and ice on the cars in the street, although the sky is clear and there is no fog to be seen.

If I’m to be honest, the chilly winter is not all that surprising, really. We had a pretty awesome summer… and it always seems that the hotter the summer =  the colder the winter. In Canberra, at least.

So while I am 100% a summer girl, after 18 years in Canberra (???) I am slowly becoming acclimatised to the joys of the Canberra winter.  I’ve got a decent collection of beanies and gloves, along with some great warm jackets, and have even mastered the art of layering. Our hydronic in-slab heating goes a long way in helping me forget just how cold it is outside too.

But then there is the food. Winter inevitably means that my slow cooker comes out at least a few times a week, bringing with it hearty stews and casseroles. Homemade soups also make a frequent appearance – the aim being to warm oneself up from the inside out.

On this particular occasion I went with a pumpkin soup. But not just any pumpkin soup. This one was jazzed up with miso paste and ginger (inspired by a recipe I found in a recent Taste magazine edition). It also had a lovely creamy texture owing to the addition of coconut milk, and a little zing from fresh lime juice. 

We served the soup with some loaded toasties. From recollection – there was avocado and tomato on one, and a swiss cheese, mustard and ham combination on the other.

But the soup.

Oh the soup.

Delicious, easy, and definitely a winter warmer!! With the added bonus that we now have a few serves in the freezer too.

Miso Pumpkin Soup (serves 4 – 6)

• 1 onion, diced
• 2tbs minced ginger
• 1tbs  minced garlic
• 1 butternut pumpkin, peeled and cut into cubes
• 2 tomatoes, diced
• 120g white miso paste
• 400ml coconut milk
• 3 cups vegetable stock or water
• Zest and juice of 1 lime
• Salt and pepper
• coriander leaves to serve

1. Heat a little olive oil in a large saucepan over medium heat. Add the onion, garlic  and ginger and cook for a minute – stirring.
2. Add the pumpkin, tomatoes and miso paste – stirring to coat well.
3. Add the coconut milk / stock, and simmer – covered – for 30 minutes or until the pumpkin is soft. Blend until smooth.
4. Add the lime juice and zest, and season to taste.
5. Serve in bowls, and top with coriander.