Serves 6 / Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white beans and a handful of baby spinach leaves just before serving.

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 15-ounce can pumpkin purée
2 cups low-sodium vegetable broth
1 cup water
⅛ teaspoon cayenne pepper
⅛ teaspoon white pepper
1 cup plain soy milk
3 tablespoons white miso
½ cup fresh basil leaves Roasted soy nuts, for garnish

1. In a medium pot, heat oil and sauté onion and garlic for 2 minutes. Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes. Add soy milk and miso; cook for 1 minute more (do not boil).
2. Transfer soup to a food processor and purée until smooth. Add basil and purée for 30 seconds. Adjust seasonings to taste. Serve hot, sprinkled with soy nuts.

PER SERVING: 91 cal, 26% fat cal, 3g fat, 1g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 405mg sodium

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