Soups

Vegan Miso Pumpkin Soup

Rhian Williams
August 21, 2017
53

Keep warm and brighten up your dreary days with this super healthy and colourful Vegan Miso Pumpkin Soup.

4
2 tablespoons coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
1 onion, diced
1 clove of garlic, minced
1 cm fresh ginger, minced
2 sticks of celery, finely sliced
2 carrots, peeled and diced
1 small kabocha pumpkin
400 g (14oz) cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
1 vegetable stock cube
3 tablespoons soy sauce (or sub tamari if gluten-free)
2 tablespoons mirin (or sub 1 teaspoon any other sweetener)
1 heaped tablespoon miso (ensure gluten-free if necessary)
1 teaspoon sesame oil
Salt + pepper, to taste
http://www.rhiansrecipes.com/2015/11/20/vegan-miso-pumpkin-soup-gf/
See the full directions on my site
Nutritions

Calories
7805

Sodium
1557mg
64% DV

Fat
22g
34% DV

Protein
545g
1091% DV

Carbs
1394g
474% DV

Fiber
578g
2315% DV
Dairy-Free Low-Calorie Gluten-Free Vegan Low-Fat High-Fiber Low-Carbohydrate Vegetarian

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