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Recipe Detail

AUSTRALIAN PUMPKIN SOUP

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

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)

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