# 1-Pot Kabocha Chickpea Miso Soup

Cuisine: western · Time: 30 minutes · Servings: 4

## 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

## Steps

1. 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.
2. 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.
3. 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.
4. 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.

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Source: minimalistbaker — https://minimalistbaker.com/kabocha-chickpea-miso-soup/
Page: https://findfood.fun/vi/recipes/3070
Language: en (requested translation unavailable)