Ingredients:

  • 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

Instructions:

  1. 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).
  2. 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.

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This Post Has 2 Comments

  1. Made this the other night, with a few revisions and additions. I used coconut milk instead of soy milk, and added a bit of tofu, as well as shitake mushrooms. It was incredible and I will definitely be making this again!

  2. This sounds delish, however, I don’t do soy, would milk do?

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