Pumpkin Tofu Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 leeks, whites only, sliced thin1 1/2 cups diced fresh pumpkin, peeled1 (15oz) can Muir Glen Organic Fire Roasted diced tomatoes1 cup chopped red bell pepper2 cups low sodium vegetable broth1 tbsp italian seasoning1 tbsp chili powder1tbsp chopped garlic1/4 cup dry lentils2 cups water4 ounces House Organic Extra Firm Tofu, cubed1 (15 ounce) can Great Northern Beans, rinsed2 tsp (or to taste) Bragg's Liquid Aminos
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: 4
Recipe submitted by SparkPeople user KIERAE.
Number of Servings: 4
Recipe submitted by SparkPeople user KIERAE.
Nutritional Info 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
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