Ingredients for 6 servings:
1. 1 tablespoon olive oil
2. 1 medium yellow onion, chopped
3. 2 garlic cloves, minced
4. 1 (15 ounce) can pumpkin puree
5. 2 cups low sodium vegetable broth
6. 1 cup water
7. 1/8 teaspoon cayenne pepper
8. 1/8 teaspoon white pepper
9. 1 cup plain soymilk
10. 3 tablespoons white miso
11. 1/2 cup fresh basil leaf
12. roasted soybeans, for garnish
Directions:
1. In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
2. Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
3. Add soy milk and miso; cook for 1 minute more (do not boil).
4. Transfer soup to a food processor and purée until smooth.
5. Add basil and purée for 30 seconds. Adjust seasonings to taste.
6. Serve hot, sprinkled with soy nuts.
Enjoy your meal!