Recipe

Pumpkin And Broccoli Chowder Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 3 months ago A wonderful, thick and creamy fall-style soup full of antioxidants and vitamins, as well as a boost of protein from the silken tofu. Super-flavourful! Prep:20m Cook:15m Servings:6	Jo_jo_ba
	pumpkin broccoli tofu chowder soymilk vegan vegetarian dairyfree eggfree vegetables pumpkin tomato thick creamy soup wheatfree lunch dinner

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Ingredients

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

Directions

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.

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Comments

eggchef 2 years, 3 months ago said:
Mmm. this sounds delightful .... i may have to try this

shortee1980 2 years, 3 months ago said:
This sounds yummy!! I would of never thought to add broccoli and pumpkin together. Interesting ;)

jaie 2 years, 3 months ago said:
This is better than a multi-vitamin!!! It's really packed with everything you need to fight off any germs :) Great post!

kristopher 2 years, 3 months ago said:
Fantastic post! Love this so much. Thanks.

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Alterations

jo_jo_ba 2 years ago said:
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