Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

AUSTRALIAN PUMPKIN SOUP




Source of Recipe


Akasha Richmond's THE ART OF TOFU


Recipe Introduction


Akasha Richmond writes: Pumpkin or squash soup is served everywhere in Australia. In this version, the tofu puree replaces the heavy cream that is traditionally used. Serve it with Tandoori Tofu and Portobello Mushroom Salad [editor's note: recipe available in THE ART OF TOFU cookbook] for a light lunch.




List of 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 Mori-Nu Silken Lite Firm Tofu, cubed
1/4 cup white or yellow miso
Chopped fresh chives or parsley


Recipe



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.