- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 15-ounce can pumpkin purée
- 2 cups low-sodium vegetable broth
- 1 cup water
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon white pepper
- 1 cup plain soy milk
- 3 tablespoons white miso
- ½ cup fresh basil leaves
- Roasted soy nuts, for garnish
- In a medium pot, heat oil and sauté onion and garlic for 2 minutes. Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes. Add soy milk and miso; cook for 1 minute more (do not boil).
- Transfer soup to a food processor and purée until smooth. Add basil and purée for 30 seconds. Adjust seasonings to taste. Serve hot, sprinkled with soy nuts.
Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition, and adds just the right amount of pumpkin flavor for a great, savory fall delight. It can be presented as an elegant start to any meal, or enjoyed on its own for a flavorful, healthy snack or light lunch. Serves six people. Per serving: 91 calories, 26% fat cal, 3g fat, 1g saturated fat, 0mg cholesterol, 3g protein, 15g carb, 3g fiber, 405mg sodium. Recipe originally in Delicious Living Magazine.