Pumpkin Soba Noodle Soup Pumpkin Soba Noodle Soup

Pumpkin Soba Noodle Soup | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

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
  • Credits : Canadian Living Magazine



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


  • Iron 34
  • Folate 104
  • Calcium 14
  • Vitamin A 149
  • Vitamin C 37
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Pumpkin Soba Noodle Soup