CREAMY PUMPKIN TOFU SOUP

Ingredients:

• 2 tablespoons best quality olive oil
• 1 cup leeks, whites only, thinly sliced and well washed
• 4 cups low-sodium chicken or homemade broth or vegetable broth
• 1 cup fresh pumpkin, peeled and seeded, cut into 1” cubes
• 2 cloves garlic, minced or pressed through a garlic press
• 1 teaspoon freshly grated ginger (optional)
• ½ cup silken tofu
• Sea salt to taste

Method:
1. Saute leeks in oil until softened.

2. In a large saucepan add the broth and pumpkin. Bring to a boil.
Reduce heat and cook for 30 minutes.

3. Add garlic, ginger if using and tofu. Simmer for another 15 minutes.

4. Using a hand blender, puree soup mixture until uniformly smooth.

Makes 2 servings.