Miso Pumpkin Soup with Garlic Croutons & Cheesy Ciabatta Panini

Peel and dice pumpkin. Peel garlic and onion, roughly chop. Cut ciabatta panini in half. Tear half the ciabatta panini into bite sized pieces. Mix chicken stock concentrate with 3 cups water.

Heat a medium pot over medium-high heat. Add a drizzle of oil and cook the onions and 1/2 the garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minute or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

While the soup simmers, heat a frypan over high heat and add oil to cover the bottom of the pan. Add garlic and cook for 30 seconds. Add in the torn ciabatta and toss in the garlic and oil. Fry the croutons for 3 minutes or until golden brown. Remove from the pan onto some paper towel to absorb any excess oil.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Serve soup topped with croutons and hot toasted bread on the side for dipping.

Peel and dice pumpkin. Peel garlic and onion, roughly chop. Cut ciabatta panini in half. Tear half the ciabatta panini into bite sized pieces. Mix chicken stock concentrate with 4 cups water.

Heat a medium pot over medium-high heat. Add a drizzle of oil and cook the onions and 1/2 the garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minute or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

While the soup simmers, heat a frypan over high heat and add oil to cover the bottom of the pan. Add garlic and cook for 30 seconds. Add in the torn ciabatta and toss in the garlic and oil. Fry the croutons for 3 minutes or until golden brown. Remove from the pan onto some paper towel to absorb any excess oil.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Serve soup topped with croutons and hot toasted bread on the side for dipping.

Peel and dice pumpkin. Peel garlic and onion, roughly chop. Cut ciabatta panini in half. Tear half the ciabatta panini into bite sized pieces. Mix chicken stock concentrate with 2.5 cups water.

Heat a medium pot over medium-high heat. Add a drizzle of oil and cook the onions and 1/2 the garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minute or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

While the soup simmers, heat a frypan over high heat and add oil to cover the bottom of the pan. Add garlic and cook for 30 seconds. Add in the torn ciabatta and toss in the garlic and oil. Fry the croutons for 3 minutes or until golden brown. Remove from the pan onto some paper towel to absorb any excess oil.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Serve soup topped with croutons and hot toasted bread on the side for dipping.

Peel and dice pumpkin. Peel garlic and onion, roughly chop. Cut ciabatta panini in half. Tear half the ciabatta panini into bite sized pieces. Mix chicken stock concentrate with 2.5 cups water.

Heat a medium pot over medium-high heat. Add a drizzle of oil and cook the onions and 1/2 the garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minute or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

While the soup simmers, heat a frypan over high heat and add oil to cover the bottom of the pan. Add garlic and cook for 30 seconds. Add in the torn ciabatta and toss in the garlic and oil. Fry the croutons for 3 minutes or until golden brown. Remove from the pan onto some paper towel to absorb any excess oil.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Serve soup topped with croutons and hot toasted bread on the side for dipping.

Peel and dice pumpkin. Peel garlic and onion, roughly chop. Cut ciabatta panini in half. Tear half the ciabatta panini into bite sized pieces. Mix chicken stock concentrate with 2.5 cups water.

Heat a medium pot over medium-high heat. Add a drizzle of oil and cook the onions and 1/2 the garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minute or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

While the soup simmers, heat a frypan over high heat and add oil to cover the bottom of the pan. Add garlic and cook for 30 seconds. Add in the torn ciabatta and toss in the garlic and oil. Fry the croutons for 3 minutes or until golden brown. Remove from the pan onto some paper towel to absorb any excess oil.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Serve soup topped with croutons and hot toasted bread on the side for dipping.

Peel and dice pumpkin. Peel garlic and onion, roughly chop. Cut ciabatta panini in half. Tear half the ciabatta panini into bite sized pieces. Mix chicken stock concentrate with 2.5 cups water.

Heat a medium pot over medium-high heat. Add a drizzle of oil and cook the onions and 1/2 the garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minute or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

While the soup simmers, heat a frypan over high heat and add oil to cover the bottom of the pan. Add garlic and cook for 30 seconds. Add in the torn ciabatta and toss in the garlic and oil. Fry the croutons for 3 minutes or until golden brown. Remove from the pan onto some paper towel to absorb any excess oil.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Serve soup topped with croutons and hot toasted bread on the side for dipping.