Hot and Sour Pumpkin Soup
Hot and Sour Pumpkin Soup
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Hot and Sour Pumpkin Soup

15 MIN
35 MIN
20 MIN



  1. In a bowl, soak the mushrooms in hot water for about 20 minutes. Drain and set aside.
  2. In a saucepan over medium heat, soften the onion, jalapeños and ginger in the oil. Season with salt and pepper. Add the pumpkin and mushrooms and sauté for 2 minutes. Season with salt. Deglaze the saucepan with the vinegar. Add the broth, tofu and soy sauce. Bring to a boil. Reduce the heat, cover and simmer gently until the pumpkin is tender, about 25 minutes. Add the lime juice and adjust the seasoning.


  1. I made this soup in my slow cooker and it turned out great! I added 1 shallot and used 1/2 cup of jalapeño (instead of 1/4 cup). After adding the broth, I threw a couple chicken breasts on top. Yum!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.