Recipe Corner
Holiday inspired recipes to satisfy and nourish*

Creamy Pumpkin Tofu Soup (source: Tosca Reno's The Eat Clean Diet Cookbook: Robert Kennedy Publishing, 2007)

Ingredients:
2 Tbsp olive oil
1 cup leeks**, whites only thinly sliced and washed
4 cups low-sodium chicken broth
1 cup pumpkin, peeled, seeded and cut into 1" cubes
2 gloves garlic, minced
1 tsp ground ginger
1/2 cup silken tofu
sea salt to taste

** leeks can be omitted if not well tolerated

Preparation:

Add oil to frying pan and sautee leeks until softened. In large saucepan add broth, leeks and pumpkin. Bring to a boil. reduce heat and cook for 30 mins

Add garlic, ginger and tofu. simmer for an additional 15 minutes. Using a hand blender, puree mixture until very smooth. Add sea salt as desired and serve!

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