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Vegan Keto Pumpkin Soup With Bean Sprout Noodles

Healthy Pumpkin Soup With Bean Sprout Noodles

This recipe is Keto, paleo, vegan, pegan, gluten free, and whole food plant based! 
Prep Time 20 mins
Cook Time 12 mins
Resting time 10 mins
Total Time 42 mins
Course dinner, Main Course
Cuisine asian
Servings 4 Servings
Calories 267 kcal


  • cooking pot


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


  • 2 cups bean sprouts
  • 1 cup dried mushrooms


  • Combine pumpkin purée and dry ingredients and whisk vigorously.
    Vegan Keto Pumpkin Soup recipe with sprout noodles
  • 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)
    Vegan Keto Pumpkin Soup Recipe with sprout noodles


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%
Keyword gluten free, healthy, keto, paleo, pegan, plant based, soup, vegan