Pumpkin Week – Pumpkin Miso Soup

Pumpkin Week continues! Check out the first post here.

Although we often equate pumpkin with sweet treats like pie and tarts, it also makes a great addition to savoury dishes. Autumn weather makes me crave soups, so it seemed like the obvious choice for a savoury pumpkin dish experiment.


But instead of just your typical pureed winter squash soup, I decided to take a bit of a different route. A big fan of Asian inspired dishes, I thought pumpkin might work well in a miso soup. Since miso already lends an opaqueness to the broth, I rationalized that stirring in some pureed pumpkin probably wouldn’t affect the essence of the soup. And don’t ya know it – I was right!


I also like to use tempeh in my miso soup, instead of the traditional tofu. I find it adds a nuttiness and makes for a more satisfying meal.


I often use a 7-grain tempeh, hence the darker flecks.

The addition of the pumpkin to the soup added a richness and imparted a rich golden hue to the bowl. Although subtle, the flavours melded well. A delicious hearty soup, perfect for a fall afternoon lunch.


Pumpkin Miso Soup

serves 2

Miso soup kicked up a notch with the addition of pumpkin puree. A great way to add depth and richness, plus a little nutrient boost, to an already nutritious and delicious dish. Feel free to substitute tofu for the tempeh if you can’t find it.


  • 2 cups water
  • 1/3 cup pumpkin puree
  • 1 1/2 tbsp tamari
  • 1/8 tsp ground ginger
  • 1/8 tsp garlic powder
  • 1 carrot, peeled and thinly sliced
  • 1 cup sliced mushrooms
  • 1 green onion, sliced, whites and greens divided
  • 3 oz (100 g) tempeh, cubed
  • 2 – 3 inch piece wakame, broken into small pieces
  • 1.5 oz (50 g) soba noodles, dry
  • 2 tbsp miso


1. Combine water, pumpkin, tamari, ginger, and garlic powder in a medium saucepan. Whisk well to combine.


2. Add carrot, mushrooms, white and light green parts of the green onion, wakame, and tempeh to saucepan. Bring mixture to a boil, and reduce to low. Simmer for 10 – 15 min, until vegetables are cooked.


3. While the soup is simmering, cook soba noodles per package directions. Keep on the al dente side, as they will cook more once added to the soup.


4. When soup is ready, whisk in miso paste, then add soba noodles. Cook 2 – 3 minutes, ensuring the soup doesn’t come back up to a boil. Divide between two bowls and enjoy!


Note: Never allow soup with miso added to come to a boil. This will inactivate the beneficial bacteria and enzymes in the miso paste. If you are only going to eat one serving of the soup, remove half, and only whisk half the miso into the portion you will eat. When you reheat the 2nd portion, do so, then add the miso.

Tags: , , ,

Categories: Lunch, Pumpkin Week, Recipe, Vegan, Vegetarian


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6 Comments on “Pumpkin Week – Pumpkin Miso Soup”

  1. October 13, 2010 at 8:51 am #

    Marianne – that soup is amazing! I agree, pumpkin can make savory dishes delicious!

    I just voted for you – good luck! 😀

  2. October 13, 2010 at 9:10 am #

    What the heck is wakame??? I’m such a stunner! And miso…there’s something I’ve looked at but never bought b/c I just don’t know squat about it! Like, how does it taste? how long does it keep? Does it need to be in the fridge? See where I’m going here? Just stamp a big DOH! on my forehead……or move to Ontario so you can cook this soup for me! LOL

  3. October 13, 2010 at 3:58 pm #

    Love this! I am a big fan of using pumpkin in savory ways.


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