AUSTRALIAN PUMPKIN SOUP

• Author: From Akasha Richmond's THE ART OF TOFU (c) 1997 Morinaga Publications
• Servings: 6
• Calories per Serving: 105

Ingredients:

• 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 package Morinaga Silken Tofu - Lite Firm, cubed
  
  1/4 cup white or yellow miso
  
  Chopped fresh chives or parsley

Preparation:

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

Nutrition Information:

Calories (105), Fat (1g), Carbohydrates (22.5g), Sodium (188mg), Cholesterol (0mg), Protein (5.2g)