1-Pot Kabocha Chickpea Miso Soup

Name: Sup Miso Buncis Kabocha 1 Panci
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 -2 Tbsp olive oil; 1 cup diced white or yellow onion ((1/2 medium onion yields ~1 cup or 130 g)); 4 large cloves garlic, minced; 4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 ½ inch pieces; 1 (15 oz.) can chickpeas, drained ((or double for a heartier, less brothy soup)); 2 cups vegetable broth; 2 cups water; 2 cups chopped kale ((or other hearty greens of choice — if using spinach, add it at the same time as the miso mixture)); 2 Tbsp chickpea miso paste; Sesame seeds

A comforting, brothy, 1-pot soup with kabocha squash, chickpeas, kale, and miso. SO savory and ready in just 30 minutes with 8 simple, nourishing, plant-based ingredients.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

1 -2 Tbsp olive oil
1 cup diced white or yellow onion ((1/2 medium onion yields ~1 cup or 130 g))
4 large cloves garlic, minced
4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 ½ inch pieces
1 (15 oz.) can chickpeas, drained ((or double for a heartier, less brothy soup))
2 cups vegetable broth
2 cups water
2 cups chopped kale ((or other hearty greens of choice — if using spinach, add it at the same time as the miso mixture))
2 Tbsp chickpea miso paste
Sesame seeds

Steps

Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant — about 30-60 seconds.
Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.
The texture of the squash is best when freshly cooked, but leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for 1 month or longer.