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    You are in: Home / Recipes / Spicy Miso and Pumpkin Soup Recipe
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    Spicy Miso and Pumpkin Soup

    Average Rating:

     2 Total Reviews

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    • on October 31, 2009

      This was spectacular! I used fresh pumpkin puree. I also used almond milk in place of the soymilk. Thankyou for this great recipe!

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    • on August 02, 2009

      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.

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    Nutritional Facts for Spicy Miso and Pumpkin Soup

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 87.2
     
    Calories from Fat 33
    37%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 345.2 mg
    14%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.5 g
    10%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    low sodium vegetable broth

    Detailed Nutrition Values About Nutrition Info
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