Morinaga Recipes!

Australian pumpkin soup

From Akasha Richmond's The Art of Tofu (c) 1997 Morinaga Publications

6 servings


Australian pumpkin soup
  • 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 (check the ingredients if you need gluten-free; some brands are not)
  • Chopped fresh chives or parsley
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.
105 Calories
1g Low fat
22.5g Carb
188mg Sodium
5.2g Protein
Nutritional Notes:
Provides 7g of fiber per serving

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