Pumpkin And Broccoli Chowder
From jo_jo_ba 17 years ago
- 15 minutes to make
- Serves 6
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!
Ingredients
- 1 large sweet onion, chopped shopping list
- 1 tomato, diced shopping list
- 1 T soy sauce shopping list
- 4 c vegetable stock shopping list
- 4 c pumpkin puree shopping list
- 1 T maple syrup shopping list
- ¼ tsp salt shopping list
- 1 tsp black pepper shopping list
- 1 bunch broccoli shopping list
- ¼ c pureed lowfat silken tofu shopping list
- 2 T lowfat soymilk shopping list
How to make it
- 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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