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Australian Pumpkin Soup

Curry adds kick to a fall favorite

From The Art of Tofu by Akasha Richmond

30 minutes prep time | Serves 6

What you need

  • 8 cups (2 quarts) water or vegetable stock
  • 6 cups peeled and cubed butternut squash or Japanese pumpkin
  • 1 large medium-white onion, sliced in moons
  • 1 leek, sliced thin
  • 1 Tbsp peeled and minced fresh ginger
  • 2 cloves garlic chopped
  • 1 Tbsp curry powder
  • 1 Tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 pkg Mori-Nu Silken Lite Firm Tofu, cubed
  • 1/4 cup white or yellow miso
  • Chopped fresh chives or parsley

What you do

  1. Bring ingredients except tofu and miso to a boil in a large pot. Once boiling, cook over medium heat for 30 minutes. Let cool.
  2. Add tofu and miso. Puree well in the container of a blender. Pass through wire mesh strainer to remove any fiber.
  3. Garnish with chopped chives or parsley.

Per serving: 105 calories, 5 g protein, 23 g carbohydrates, 1 g total fat, 188 mg sodium, 0 mg cholesterol, 7 g fiber

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