With fall in the air and fresh pumpkins in the patch, a soup with plant-based protein is definitely on the menu.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan of boiling salted water, cook noodles according to package directions. Drain and rinse under warm water; drain well. Set aside.
Meanwhile, in large saucepan, heat sesame oil and butter over medium heat; cook garlic and ginger for 1 minute. Add mushrooms; cook, stirring often, until softened, about 8 minutes. Add broth, hoisin sauce, soy sauce and vinegar. Bring to boil; add pumpkin. Reduce heat to medium; partially cover and simmer until pumpkin is tender, about 15 minutes. Add edamame during last 5 minutes of cooking. Remove from heat; stir in spinach. Divide noodles among 4 bowls; ladle soup over top.
Test Kitchen Tip: Pie pumpkins, which have a sweet flavour, are perfect for this recipe.
Nutritional facts Per serving: about
- Fibre 11 g
- Sodium 988 mg
- Sugars 9 g
- Protein 19 g
- Calories 416
- Total fat 10 g
- Potassium 835 mg
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 71 g
%RDI
- Iron 34
- Folate 104
- Calcium 14
- Vitamin A 149
- Vitamin C 37
