Creamy Sesame-Miso Pumpkin Soup with Crispy Tofu Bits

This silky pumpkin soup gets its deep savory backbone from white miso and toasted sesame, two umami powerhouses that transform humble squash into something irresistibly rich without a drop of dairy. Pumpkin and onion are simmered until tender, then blended with miso, sesame oil, and a splash of plant milk until perfectly smooth and velvety. The result is a bowl that tastes indulgent but is entirely plant-based. To round out the dish, crispy pan-fried tofu cubes are scattered over the top, adding a satisfying contrast of texture along with a boost of plant protein. A final sprinkle of toasted sesame seeds and a drizzle of sesame oil finish the bowl with nutty aroma and crunch. It's a cozy, nourishing dinner that comes together in under an hour, perfect for chilly nights when you want something comforting yet wholesome. Naturally vegan and easily made gluten-free with tamari, this soup is rich in fiber, vitamin A, and plant protein. The combination of miso and tofu also provides fermented and whole soy benefits, while sesame seeds contribute healthy fats, calcium, and a lovely nutty depth that ties the whole dish together.

Ingredients

• 1.2 kgPumpkin, peeled, seeded, cut into chunks (or sub kabocha/butternut squash)
• 1 mediumyellow onion, chopped
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 2 tbspNeutral oil, divided, for sautéing
• 4 cupsvegetable broth, low sodium
• 3 tbspWhite miso paste
• 2 tbsptoasted sesame oil, divided
• 0.5 cupUnsweetened plant milk, soy or oat milk recommended
• 400 gfirm tofu, pressed and cubed
• 1 tbspcornstarch, for coating tofu
• 1 tbspsoy sauce, or tamari for gluten-free
• 2 tbspsesame seeds, toasted, for garnish
• 2 stalksGreen onion, thinly sliced, for garnish
• salt and pepper, to taste

Method

1. Press the tofu for 10 minutes to remove excess water, then cut into small cubes. Toss the cubes in a mixing bowl with cornstarch and soy sauce until evenly coated.
2. Peel, seed, and chop the pumpkin into chunks. Chop the onion, mince the garlic, and mince the ginger.
3. Heat 1 tablespoon of neutral oil in the large pot over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. 5:00
4. Stir in the garlic and ginger and cook until fragrant, about 1 minute. 1:00
5. Add the pumpkin chunks and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is fork-tender. 20:00
6. While the soup simmers, heat the remaining 1 tablespoon of neutral oil in the non-stick frying pan over medium-high heat. Add the cornstarch-coated tofu cubes in a single layer and pan-fry, turning occasionally, until golden and crispy on all sides. 8:00
7. Remove the crispy tofu from the pan and set aside, drizzling with 1 tablespoon of toasted sesame oil to coat.
8. Once the pumpkin is tender, remove the pot from heat and let cool slightly. Stir in the white miso paste until dissolved.
9. Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot) and blend until completely smooth.
10. Return the blended soup to the pot and stir in the plant milk and remaining tablespoon of sesame oil. Warm gently over low heat and season with salt and pepper to taste. 3:00
11. Ladle the soup into bowls and top with crispy tofu bits, toasted sesame seeds, and sliced green onion. Serve warm.