© 2014 Dover Vineyards

Pumpkin Soup (Three Kinds!!)

Same basic concept, three different tastes! 

16 oz pumpkin puree (mine is usually frozen)

1 onion, chopped

3 garlic cloves, chopped

1/4 cup oil

1 block silken tofu, cut into chunks

3 cups veggie broth

herbs depending on the style you pick

salt, pepper, and cream to taste

Savory: use two TBS herbes de provence

Cinnamony: use 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves

Curry: use three TBS curry powder or combination of ginger, cumin, coriander, turmeric, and cayenne

Saute the onions and garlic in the oil in a large pot. Add in pumpkin and tofu when onions are translucent. Add in your spices, and allow to heat for a minute. Cover with veggie broth and simmer for 10 minutes. Once everything is heated through, use an immersion blender to make the soup smooth. Season with salt and pepper, and finish with the cream if desired. I also enjoy a slice of lemon squeezed into my pumpkin soup at the end for some added acidity!