Australian Pumpkin Soup

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