Description
A seasonal delight combining roasted pumpkin and miso for a tangy, umami-rich paste perfect for soups, marinades, or spreads.
Ingredients
Scale
- 2 cups fresh pumpkin puree (from roasted pumpkin)
- 1 cup white or yellow miso paste
- 2 tablespoons rice vinegar
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- 1 tablespoon maple syrup (optional)
- Unrefined sea salt
Instructions
- Preheat your oven to 400°F (200°C). Slice your pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is soft and easily pierced with a fork. Let it cool.
- Scoop out the roasted pumpkin flesh and transfer it to a food processor. Blend until completely smooth. Measure out 2 cups of puree.
- In a large mixing bowl, combine the pumpkin puree, miso paste, rice vinegar, ground ginger, minced garlic, and maple syrup (optional). Mix everything thoroughly until well combined.
- Transfer the mixture into a clean glass jar. Use a spatula to press the paste down firmly, eliminating any air pockets. Leave about 1 inch of space at the top to allow for expansion during fermentation.
- Close the jar tightly and place it in a cool, dark spot. Let the paste ferment for 7-10 days. Check occasionally for any signs of mold; if you spot any, scrape it off immediately.
- After 7 days, open the jar and taste the paste. If you prefer a deeper flavor, let it ferment for a few more days. Once satisfied, store the pumpkin miso paste in the refrigerator to halt the fermentation process.
Notes
Use sugar pumpkins or pie pumpkins for the best flavor and texture. Ensure all equipment is clean to avoid contamination during fermentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Condiment
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 2
- Sodium: 200
- Fat: 0.5
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: Pumpkin, Miso, Fermentation, Fall Recipe, Probiotic, Condiment