Healthy Pumpkin Soup With Bean Sprout Noodles
This recipe is Keto, paleo, vegan, pegan, gluten free, and whole food plant based!
Equipment
- cooking pot
Ingredients
wet ingredients
- 1 cup pumpkin purée
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 tbsp soy sauce
- 2 tbsp tahini
- 2 tbsp white miso paste
Dry Ingredients
- 2 tbsp curry powder
- 1 tbsp nutritional yeast
- 1/2 tbsp salt
- 1/2 tbsp pepper
Produce
- 2 cups bean sprouts
- 1 cup dried mushrooms
Instructions
- Combine pumpkin purée and dry ingredients and whisk vigorously.
- Bring to a simmer and add tahini and miso paste. Whisk vigorously again
- Add remaining wet ingredients and stir
- Add mushrooms and sprouts and continue to simmer until sprouts become slightly soft. (About 3-5 minutes)
Notes
| Calories | 267 |
| % Daily Value* | |
| Total Fat 19.8g | 25% |
| Saturated Fat 13.5g | 67% |
| Cholesterol 0mg | 0% |
| Sodium 745mg | 32% |
| Total Carbohydrate 17.8g | 6% |
| Dietary Fiber 4.6g | 17% |
| Total Sugars 4.5g | |
| Protein 10.7g | |
| Vitamin D 63mcg | 315% |
| Calcium 77mg | 6% |
| Iron 4mg | 24% |
| Potassium 637mg | 14% |