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Asian Pumpkin Soup

Asian Pumpkin Soup
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Cilantro, Coconut, Soy


For the pumpkin soup

  • 2 medium carrot (chopped)
  • 1 medium celery (chopped)
  • ½ cup coconut milk
  • 2 cups frozen cauliflower (unthaw)
  • 4 cloves garlic (minced)
  • 2 tbsps miso paste
  • 2 tbsps nutritional yeast
  • 1 lb pumpkin (skin removed and chopped)
  • ½ cup roasted pumpkin seeds
  • 1 tablespoon toasted sesame oil
  • 4 cups vegetable broth
  • 1 medium yellow onion (thinly sliced)

For the garnish

  • 2 tbsps fresh cilantro (washed and chopped) (optional)
  • ½ lime (juiced) (optional)


  1. Heat up the oil in a big pot and add pumpkin, carrot, onion, cauliflower and celery sizzle for 5-10 minutes.
  2. Add the garlic and roast for about 30 sec. to one minute.
  3. Add the coconut milk and vegetables broth, bring to boil and simmer for about 10-15 minutes, then use and immersion blender to create a smooth soup.
  4. Stir in the miso paste, nutritional yeast and roasted pumpkin seeds.
  5. Adjust taste before serving and sprinkle with garnish, enjoy!



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