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There’s snow on the ground where I live and so Soup Season has very officially started. I kicked it off with a vegan keto creamy pumpkin soup last week and wanted to post another pumpkin soup with a different sort of…everything. So, here we are with a low carb pumpkin miso soup that is light and warming. In the colder months, I often like to incorporate heartier veggies like winter squash and more mushrooms. It’s also nice to vary flavors not only to stave off boredom, but also to obtain a variety of micronutrients. You guys know how much I like talking about micronutrients…
I love how simple this recipe is, and how easy it is to adapt. The recipe is written for one serving (a lot of you have been requesting single serving recipes), but is really easily adapted to make even more. I typically make 4 servings at a time, so there’s a serving for both my husband and myself, and also leftovers.
The soup on its own is pretty light, but it’s perfect for adding in your favorite protein source – whether that’s tofu, seitan or a mock meat. It also makes a great starter or side for a bigger meal. This may sound weird, but I actually really enjoy having the leftovers for breakfast. I’m not typically a “sweet breakfast” type of person, so I enjoy a nice savory soup to start my day. Sweet breakfast foods for dinner is another story, though…
I really hope you enjoy this simple, low carb vegan soup! If you make it, I’d love to know any fun twists you put on this recipe either on instagram or in the comments below. 🙂
Substitutions And Notes On Making Low Carb Vegan Pumpkin Miso Soup
- If you can’t find fresh pumpkin, butternut squash (as well as a bunch of other winter squashes) will work just fine. The exception here is spaghetti squash. It’ll still taste good, but it will get stringy.
- There are a bunch of different types of miso out there and I’ll admit, I’m not really an expert on them, I bought some white miso a little while ago, so that’s what I used.
- I used bok choy for the greens in this, but you could use spinach, kale, collards, chard – pretty much whatever dark green you have on hand.
- As I mentioned above, this soup works really well as a base for proteins – tofu, tempeh, seitan or any sort of “chicken” mock meat work well. I also like to just add in more pumpkin seeds.
- For a little more excitement, you could add in a package of shirataki noodles – this just adds more fiber and makes the soup experience a bit more filling.
This simple and warming low carb vegan soup is rich in vitamins and minerals and makes for a nice warming treat on a chilly fall day!
- 1/2 tbsp olive oil
- 1/4 cup (20g) sliced mushrooms
- 1/4 cup (25g) cubed pumpkin
- 1 cup (240ml) vegetable broth
- 1 tsp miso
- 1/2 cup (15g) lightly packed chopped greens
- salt, to taste
- 1 tbsp pepitas (or shelled pumpkin seeds)
- pinch crushed red pepper
- Heat the olive in a small covered pan on medium-low heat. Add in the mushrooms, pumpkin, broth and miso and simmer for 10 minutes. Add in the chopped greens and continue to cook for an addition 5(ish) minutes until the pumpkin is cooked through and the greens have wilted. Salt as needed and top with pumpkin seeds and red pepper.