Healthy Pumpkin Soup With Bean Sprout Noodles
Anyreasonlife
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
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
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)
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