Pumpkin Soup with Black Pepper Miso Biscuits

  • Serves 6


For the Soup:

(6 Servings)

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 potato roughly chopped
  • 1 medium size pumpkin or squash
  • 500ml chicken or vegetable stock
  • 120g cream cheese
  • 2 twigs of rosemary

For the garnish and croutons:

  • 1 Pack Charcoal Black Pepper Miso Savoury Biscuit Dough, at room temperature
  • A tbsp of butter
  • A dash of paprika
  • Half teaspoon of chilli flakes

What's better than a warming pumpkin soup? Pumpkin soup with a Charcoal Black Pepper Miso crumb for that extra kick and comfort.


  1. Preheat the oven to 180ºC (140ºC fan) 
  2. Cut the pumpkin into two, remove seeds and place on oven tray. Drizzle with a tbsp of olive oil, season with salt and pepper then rub in so pumpkin is completely covered. Add a twig of rosemary inside the pumpkin and put the tray into the oven for 50 minutes. 
  3. Heat a tbsp olive oil in a large pan, then gently cook onion and potato for 10 mins.
  4. Once the pumpkin is ready, scoop the pumpkin flesh out with a spoon and add it to the saucepan with the onion and potato.
  5. Reduce the oven heat to 160ºC. Bake the biscuits for 18 minutes and set aside to cool.
  6. Pour 500ml vegetable or chicken stock into the pan and season with salt and pepper. Bring all to the boil, then turn the heat off.
  7. Add 120g cream cheese, then puree the soup using a blender.
  8. Once it has the desired consistency, ladle into bowls of your choice.
  9. Crumble the savoury dough on top of the soup – one for each portion.
  10. In a mini saucepan, melt butter over low heat. Add paprika and take it off the heat when the butter has darkened with bubbles.  
  11. Drizzle the seasoned butter over the biscuit crumb.
  12. Sprinkle chilli flakes over all to your desired heat level.
  13. Enjoy!

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