Pumpkin Asiaish Soup with Crispy Brussels Sprouts

This great, rich soup will warm you up and the addition of roasted sweet and spicy Brussels sprouts adds crunch!


  • 2 lbs cinderella pumpkin

  • 1/2 white onion

  • 2 cloves garlic, smashed

  • 2 Tbl brown miso

  • 1 Tbl olive oil

  • 1 C vegetable stock

  • 1 oz unsalted butter, cubed and cold

  • 1 lb Brussels sprouts

  • 1 oz vegetable oil

  • 4 oz maple syrup

  • 2 oz butter

  • 2 t chili flakes or cayenne pepper


- Preheat oven to 375 degrees.

- Line baking sheet with parchment paper.

- Peel, seed and dice pumpkin then lay out on parchment paper lined sheet tray.

- Bake until soft, about 45 minutes, stirring as needed to vent the oven as the pumpkin will release significant moisture/steam.

- Using a sharp FTT knife, roughly chop the onion.

- In a large pot, heat olive oil and sauté onion until lightly caramelized.

- Add the garlic and sauté until fragrant.

- Season with salt and pepper.

- Add soft baked pumpkin while still hot from the oven. Stir well.

- Add in vegetable stock and bring to a simmer. Stir well.

- Using an immersion blender. blending until smooth. Adjust consistency with additional stock.

- Stir in cold cubbed butter.

- With your FTT knife, quarter Brussels sprouts.

- Toss in vegetable oil and roast on your sheet pan lined with a fresh sheet of parchment until crispy and browning.

- While they roast, heat butter and maple syrup. Remove from heat and stir in chili flakes.

- Toss roasted sprouts in maple butter mixture to evenly coat (Reserve any extra maple mixture, it is great on fried chicken)

- Assemble by topping soup with Brussels sprouts. Optionally add a scoop of labne and drizzle with chili oil.

Chef Notes:

- Render bacon and cook your vegetables in the fat then add the chopped bacon at the end for extra richness


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