Vegetarian

Brocco-Pumpkin Chowder is for Soup.

Brocco-Pumpkin Chowder takes 20 minutes to prepare.

Brocco-Pumpkin Chowder takes 15 minutes to cook.

Brocco-Pumpkin Chowder makes 6 servings.

The ingredients for Brocco-Pumpkin Chowder are:

1 large sweet onion, chopped
1 tomato, diced
1 T soy sauce
4 c vegetable stock
4 c pumpkin puree
1 T maple syrup
¼ tsp salt
1 tsp black pepper
1 bunch broccoli
¼ c pureed lowfat silken tofu
2 T lowfat soymilk

Here is how you make Brocco-Pumpkin Chowder:

Cut the tops of the broccoli into small flowerets; julienne the stems.Heat a large stockpot over medium-high heat. Spray with cooking spray and add onion.Sauté 6 to 7 minutes.Add the soy sauce and the tomato.Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.Add the stock to the soup pot. Add the pumpkin or squash puree, the maple syrup, salt, and black pepper. Heat, stirring often.Separately, steam the broccoli 4 minutes.Stir broccoli into the soup.Add the tofu puree and the soymilk.Let the soup cook over low heat, stirring occasionally, 10 minutes. Do not let the soup boil. Serve hot.Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Brocco-Pumpkin Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 124.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 832.8 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 8.5 g
• Protein: 6.6 g

Brocco-Pumpkin Chowder is Asian cuisine.

The dietary needs meet for Brocco-Pumpkin Chowder is Vegan