Prep 5 mins
Cook 15 mins
This comes from Delicious Living and this is what they say: "Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white beans and a handful of baby spinach leaves just before serving. "
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can pumpkin puree
- 2 cups low sodium vegetable broth
- 1 cup water
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon white pepper
- 1 cup plain soymilk
- 3 tablespoons white miso
- 1⁄2 cup fresh basil leaf
- roasted soybeans, 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.
This was spectacular! I used fresh pumpkin puree. I also used almond milk in place of the soymilk. Thankyou for this great recipe!
Sublime! I scaled the recipe down to 2 servings. Wanted to use up a half butternut squash and used that instead of canned pumpkin. I cut the squash into 2 inch pieces and cooked with a bit of water until soft. Mashed the squash and followed the recipe. The basil leaves is important in this soup because it really enhances the taste. This soup is not quite miso soup and actually I don't taste much of miso, but it's in the background nicely. Did not have roasted soybeans and used bean sprouts instead. The addition of cayenne and pepper does kick up a notch and is perfect. Thank you for posting this yummy recipe. Made for Asian forum's unrated Asian recipe tag.