I have been trying different recipes for pumpkin soup and although there hasn't been a bad one in the bunch, this one is pretty spectacular, at least IMHO. 
I don't use soy milk so just used regular. It tastes great as is, but was even better when I added some beans and spinach as suggested.
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
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Recipe Type: Asian, Easy, food.com, Japanese, Stove Top, Vegan, Vegetarian, Winter
Source
Web Page: http://www.food.com/recipe/spicy-miso-an...oup-363995
Copyright: © 2012 food.com
I don't use soy milk so just used regular. It tastes great as is, but was even better when I added some beans and spinach as suggested.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
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Recipe Type: Asian, Easy, food.com, Japanese, Stove Top, Vegan, Vegetarian, Winter
Source
Web Page: http://www.food.com/recipe/spicy-miso-an...oup-363995
Copyright: © 2012 food.com
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
but I liked it.
