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Vegan pumpkin soup gets an Asian twist with fresh ginger, miso, soy sauce and a seaweed garnish. Slideshow:  More Vegan Recipes 

Emily Farris
September 2014

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Credit: © Emily Farris

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the toasted sesame oil over moderately low heat. Add the onion and sweat for 5 minutes. Add the garlic and ginger and cook for 3 minutes. Add the pumpkin puree, miso, broth and soy sauce, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes, then remove from the heat and let cool for 10 minutes.

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  • Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with nori.

Make Ahead

Like most soups, this one is even better made the day before. Reheat before serving.

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