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Miso Pumpkin Soup (Vegan, Gluten-free)

For 2 - 3 servings


600g peeled & diced Pumpkin

2 cups Water

1/2 tsp Ground Ginger

100ml Soy Milk (or other plant-based milk)


Chopped Green Onion


  1. Place pumpkin and water in a pan. Bring to a boil. Reduce heat and cook until pumpkin is tender. (15- 20 minutes)

  2. Stop heating. Mash pumpkin with a ladle.

  3. Add ground ginger and Miso Powder then mix well.

  4. Pour soy milk and simmer until the soup is hot.

  5. Ladle soup into bowls. Add chopped green onions and sprinkle more Miso Powder.

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