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pumpkin miso soup

Pumpkin Miso Soup

Miso soup kicked up a bit 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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Japanese
Servings 2


  • 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 with whites and greens divided
  • 3 oz tempeh, cubed
  • 2 inch piece wakame, broken into small pieces
  • 1.5 oz soba noodles
  • 2 tbsp miso


  • Combine water, pumpkin puree, tamari, giner and garlic powder in a medium saucepan. Whisk well to combine.
  • 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 minutes, until vegetables are cooked.
  • While soup is simmering, cook soba noodles following package directions, staying al dente as they will continue to cook once added to soup.
  • When soup is ready, whisk in miso paste, then add soba noodles Cook 2 minutes, ensuring the soup doesn't return to a boil. Serve and Enjoy!
Keyword miso, pumpkin, soup