Posts: 12,139
Threads: 28
Joined: Nov 2006
I am making this soup using turkey broth instead of vegetarian broth. Roxanne's mention of turkey clubs sounded so good that I think we will have those on the side. The little bit of turkey that is left will go into the freezer until Ron gets back from hunting. That's when I make his mom's famous homemade noodles in turkey broth.
Spicy Miso and Pumpkin Soup
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 Tbs 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 tsp cayenne pepper
1/8 tsp white pepper
1 cup plain soymilk
3 Tbs white miso
1/2 cup fresh basil leaf
roasted soybeans, for garnish
1. In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
2. Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
3. Add soy milk and miso; cook for 1 minute more (do not boil).
4. Transfer soup to a food processor and purée until smooth.
5. Add basil and purée for 30 seconds. Adjust seasonings to taste.
6. Serve hot, sprinkled with soy nuts.
Servings: 6
Source: food.com
Maryann
"Drink your tea slowly and reverently..."