Pumpkin Tofu Curry Soup

Pumpkin Tofu Curry Soup

Serves 4 (1 1/4C each)

Ingredients:

1T Olive Oil

1/3 Diced Onion

2 Diced Garlic Cloves

1 1/2C Fresh (or Canned) Pumpkin

1C Low Sodium Vegetable Broth

3/4C Water

8 oz (or 2/3 of a block) of tofu (I used firm bc I'm allergic to silken, but I suggest that kind), diced

1/4C Trader Joe's Curry Sauce

Salt and Pepper to Taste

Directions:

1. In a medium saucepan, sauté the onion and garlic in the olive oil until tender.

2. In a blender, mix together pumpkin, vegetable broth, water, tofu and curry sauce.

3. Blend until smooth.

4. Transfer to saucepan and cook through on low for about 15-20 minutes.

5. Flavor with salt and pepper to taste.  Serve hot.