Leek and Butternut Pumpkin Soup with Miso Butter and Pink Peppercorns
by Tenina Holder
Sunday lunch time. Cold and a bit dreary. Home alone. Need warming up. Have pumpkin.
This is the result. I made the Miso Butter a while ago for my doTERRA cooking class and I have to say, it will become a firm and permanent fixture in my fridge. I have used it for literally everything, from frying eggs to this recipe. If you don’t have it or cannot be bothered making it, just skip that bit, but you will then definitely need salt added.
To miso or not to miso, you will still enjoy this very simple and quick to prepare lunch. Cue the bread rolls!
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