A bowlful of creamy pumpkin puree recipe with a red miso sauce… You have no idea what a surprising flavor match this is! This pumpkin mash is also a great side dish for steaks or lamb for instance!
You just have to try it out.
I created this red miso and pumpkin puree recipe as a side dish for another Asian beef dish, my Thai stir fried black pepper steak. I had been brainstorming about the perfect vegetable side dish for quite a couple of hours.
Vegetable Side Dish
And in the end I thought another Asian flavor would go very well with it.
Let’s forget my favorite steak and golden Belgian fries combination for just once!
I am a huge fan of fries (no surprises here, I am Belgian after all) and I would never say no to them. But I thought that I should serve my Thai stir fried black pepper steak with something else this time.
This pumpkin puree was delicious.
Easy Pumpkin Puree Recipe with Miso
I used a miso dressing to drizzle on top of the pumpkin puree in the end.
So here is how to make it: combine 2 tablespoons of water and a teaspoon of red miso paste. Hang on: only add the miso dressing right before you tend to serve it or the dressing will kind of sink into the puree.
The pumpkin will soak it all up and you will not see it anymore. It just looks more appetizing, that is all. Because it changes nothing to that fab flavor you know.
Have you even wondered what the health benefits of pumpkin are?
Then I highly recommend this article. I learnt quite a few things I have to say.
Japanese Miso Paste
Do you love cooking with Japanese miso paste at home?
Then you should also check out another ballsy and powerful recipe with miso: my miso risotto with bacon wrapped quail legs!
That is another show stopper, do try it for dinner!
Enjoy!
Easy Miso & Pumpkin Puree Recipe
Creamy pumpkin puree recipe with miso, a surprising side dish for steaks or lamb!
- 1 lb fresh pumpkin (450 g), peeled
- 2 tbsp miso paste
- 2- inch fresh ginger (5 cm)
- 1 small red chili
- 2 bay leaves
- 1 medium garlic clove
- 2 tbsp vegetable oil
- pepper
-
Peel the garlic clove and chop it up finely. Add it to a medium pan together with the vegetable oil, the fresh ginger (no need to peel the ginger for this recipe), the dried chili and the bay leaves.
-
Place the pan over medium heat and gently fry the ingredients in the hot oil for 4 minutes. In the meantime chop the fresh pumpkin up into small dice. Then add them to the pan.
-
Stir and cook the pumpkin for 5 minutes. Then pour in some water until the pumpkin is nicely submerged.
-
Also stir in half or the red miso paste.
-
Put a lid on the pan and bring the pumpkin to a good boil. Then turn the heat lower and simmer the pumpkin in the miso broth for 10 minutes or until you can easily mash the pumpkin bits again the side of the pan.
-
Then drain the cooked pumpkin (you can catch the flavorful miso broth in a saucepan and keep it for later!) and remove the dried chili, the bay leaves and the piece of ginger. Mash up the cooked pumpkin and season with a pinch of pepper.
-
Stir in half of the remaining red miso paste.
-
Stir the pumpkin puree again and check the taste. Season with extra pepper or red miso paste if necessary. Stir one last time and then scoop the pumpkin mash in a large serving dish. You can make a miso dressing just like I did: combine 2 tablespoons of water and 1 teaspoon of red miso paste. Sprinkle this on top. Serve hot.