Staff
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.
Recipe Yield:
6 servings
Recipe Calories:
91
Recipe Ingredient Details:
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
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1 cup plain soy milk
3 tablespoons white miso
1/2 cup fresh basil leaves
Roasted soy nuts (for garnish)
Recipe Instructions:
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.
Recipe Additional Notes:
PER SERVING: 91 cal, 26% fat cal, 3g fat, 1g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 405mg sodium
Fri, 2008-02-01 18:42
