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Roasted Corn & Pumpkin Miso Soup

Natascha Brandt

Food Photographer & Stylist, Bite of Light


vegan recipes, miso soup, soup, winter meal

Last Food Discovery

I didn’t know I liked fennel until a couple of months ago. I truly enjoy the anise-like taste. A secret: you can sauté it with some coconut oil, chili flakes, orange, salt and pepper. Dreamy!

Transform Your Salads

I love to use sesame oil or tahini in my favorite salads. Together with some lemon, fresh chili, garlic, ginger and maple syrup, boom! It’s the dreamy dressing!

Ingredients I Can’t Live Without

Pepper and avocado.

Food Secret I Swear By

I use maple syrup in my tomato sauce to cut acidity.

Ingredient I Love For Cleansing

Green tea. Food Photography Shooting at the golden hour could help you to make everything look more beautiful.

vegan ideas, veganism, miso soup


2¼ lb pumpkin, roughly diced

1 red bell pepper, halved

1 onion, halved

2 carrots, chopped

5 cloves garlic, crushed

1½ cups fresh corn kernels, from 2-3 cobs

1 small piece of ginger

1 lemon, juiced

Coriander, chopped

3 tbsp coconut oil

3 cups homemade vegetable stock

½ cup coconut milk

3 tbsp white miso

1 tbsp chili flakes

1 tbsp turmeric powder

1½ tbsp garlic powder

1½ tbsp onion powder

1½ tbsp paprika powder

¼ cup pomegranate seeds

Salt & pepper


Preheat oven to 390°F. Place pumpkin, red bell pepper, onion, carrots and garlic on a baking tray. Toss them in coconut oil, salt and pepper. Roast for about 30 minutes. Let cool. Place kernels on baking tray and toss them in coconut oil, salt and pepper. Roast for 15 min. Let cool. Keep aside around ½ cup kernels. When vegetables are roasted, add to a large saucepan, together with the heated homemade vegetable stock. Bring to boil.

In the meantime, transfer 1 cup of the stock into a bowl and whisk in miso paste. Pour miso water into the pot and stir well to combine. Puree the soup in a food processor until smooth. Pour blended soup into a stock pot. Add coconut milk, 1 tablespoon each of garlic, onion and paprika powders together with turmeric powder and chili flakes. Combine well. Add the juice of a half lemon, salt and pepper. Bring to a gently boil and simmer for 10 min.

In the meantime, in a small pan with coconut oil, add the rest of the roasted kernels. Toss in the rest of the garlic, onion and paprika powder. Add salt and pepper. Sauté for about 2-3 minutes until golden. Taste and season to perfection.

Serve with spiced kernels, pomegranate seeds, coriander and a swirl of lemon.


vegan miso soup, veganism, vegan recipes, plantbased

My 5-minute meal

Arepas: Venezuelan cornmeal flatbread.

Favorite Quote

“I choose to make the rest of my life the best of my life.” —Louise Hay

Fastest way to shift my mood?

Chocolate always works.

What truth do you know for sure?

“Small things done with great love will change the world.”

Best advice your mom gave you?

“Believe in people’s capacity of goodness.”

Where do you get most of your inspiration?

Old still lifes in museums.

What hashtags do you use to find inspiration?

Favorite City For Food

Jodhpur, India. If you ever go there, please don’t miss the opportunity to eat at Pal Haveli Hotel. You are going to thank me.

Favorite Place for a Weekend Getaway

La Costa Brava, Spain. The beaches, the food, the people, the energy. It’s just one of my favorite places in the world. Magical.

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