Pumpkin, Coconut & Miso Soup With Kale & Sunflower Seed Pesto

Posted on
in Art & Design, Illustrated Recipes, Soups

Illustration by Joe Baker

Pumpkin, Coconut & Miso Soup With Kale & Sunflower Seed Pesto

Posted on
in Art & Design, Illustrated Recipes, Soups

Joe’s surreal illustrative style in his illustration of Pumpkin, Coconut & Miso Soup With Kale & Sunflower Seed Pesto takes us on a trip into a Terry Pratchet dimension with dreamlike scenes extracted from fantasy worlds…

Joe Baker is a graphic artist based in Melbourne. His swag of skills include video, animation, illustration, digital photography, and photographic manipulation. Joe’s work attempts to find a balance between reality and artificiality, often looking for a cohesive mix between hidden and overtly apparent aspects of genuine and false realities.

Pumpkin, coconut & miso soup with Kale & sunflower seed pesto

  • 2 tablespoons olive oil
  • 1 onion
  • 2 garlic cloves
  • 500g skinned & cubed pumpkin
  • 1 cup dashi
  • 1 cup chicken or vegetable stock
  • 2 tablespoons miso paste
  • 150ml coconut milk
  • 2 tablespoons mirin

To make the soup, heat oil in a large saucepan over a medium-low heat. Add onion and cook for 5 minutes, then add garlic and cook for a further 3-5 minutes, until onion is translucent. Add pumpkin, dashi and chicken stock and stir well. Increase heat and bring to the boil, then reduce heat to medium, cover and cook for about 10 minutes, until pumpkin is soft. Remove soup from heat and stir in coconut milk. Blend until smooth, then return to a medium heat and stir in miso paste and mirin.


Kale & sunflower seed pesto

  • 1/3 sunflower seeds, lightly toasted
  • 60ml olive oil
  • 2 cups firmly-packed chopped kale leaves
  • 1 1/2 teaspoon soy sauce/ tamari

To make the pesto, blend together all ingredients in a food processor.

Serve soup hot with a generous scoop of pesto.