Appetizers / Soups / Salads

Pumpkin Tofu Soup is for Soup.

Pumpkin Tofu Soup takes 15 minutes to prepare.

Pumpkin Tofu Soup takes 45 minutes to cook.

Pumpkin Tofu Soup makes 4 servings.

The ingredients for Pumpkin Tofu Soup are:

2 leeks, whites only, sliced thin
1 1/2 cups diced fresh pumpkin, peeled
1 (15oz) can Muir Glen Organic Fire Roasted diced tomatoes
1 cup chopped red bell pepper
2 cups low sodium vegetable broth
1 tbsp italian seasoning
1 tbsp chili powder
1tbsp chopped garlic
1/4 cup dry lentils
2 cups water
4 ounces House Organic Extra Firm Tofu, cubed
1 (15 ounce) can Great Northern Beans, rinsed
2 tsp (or to taste) Bragg's Liquid Aminos

Here is how you make Pumpkin Tofu Soup:

Heat up olive oil in soup pot. Add leeks and bell peppers and let saute until leeks start to wilt. Add pumpkin, garlic and spices. Saute for a couple minutes more and then add in broth, water, tomatoes w/juice and lentils. Let simmer for about 20 - 30 minutes or until lentils and pumpkin are soft. Remove from heat. Take immersion blender and blend soup until chunky or to smooth (if preferred). Add tofu and northern beans and bring back to low heat and let simmer for another 15 minutes. Makes 4 (2 cup servings).Number of Servings: 4Recipe submitted by SparkPeople user KIERAE.

The nutritional information for Pumpkin Tofu Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 241.2

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 790.2 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 10.6 g
• Protein: 14.4 g

The dietary needs meet for Pumpkin Tofu Soup is Vegan