Separate radishes from the leaves and wash well.
Also wash the greens well and chop coarsely. Set aside about 6 radishes, cut the rest into small cubes. Wash potato, peel if necessary, and also finely dice.
Peel shallot and chop finely. Wash lemon well and grate about 1/4 tsp lemon zest with kitchen grater. Heat the sesame or olive oil in a high pot, sauté the shallot, add the diced radishes, potatoes as well as the radish greens and sauté briefly until the greens collapse a bit. Add lemon zest and pour in vegetable broth. Stir and simmer for about 15. minutes with the lid closed over medium heat. Of the radishes set aside, finely dice 3 and finely slice 3.
At the end of the cooking time, puree the soup with a magic wand, stir in salt, pepper and cayenne pepper, nutmeg, shiro miso or cream and the radish cubes and heat up again briefly.
Pour the soup into plates, garnish with radish slices and drizzle a few drops of pumpkin seed oil on top.