Pumpkin Potato Soup

Who is in the mood for fall? Who loves soup season? Who misses pumpkin so much during summer that when you finally get a chance to eat it again (in season) you try and put it in everything? Yes, yes and yes.

The cold weather always puts me in the mood for soup. But fall and winter foods tend to be heavier, so it is nice to have a lighter option. This soup is full of warm flavors, like cinnamon. The broth is nice and light. The tofu absorbs all the broth flavors and adds a different texture. The potatoes are the hardy part of this dish. They too absorb the wonderful flavor of the broth. I love drinking the broth from the bowl and smelling the warm aroma. This is a great simple soup for a light lunch or dinner. If you wanted a thicker version of this soup you could puree all or half of it.

Based on a recipe by Pickles and Honey

• 1 white onion, chopped
• 1 tablespoon Extra Virgin Olive Oil
• 2 cups potatoes, peeled and roughly chopped
• 6 cups vegetable broth
• 1 15 oz. can pumpkin puree
• 1 15 oz package extra firm tofu, drained and chopped
• 1/2 teaspoon Bragg liquid aminos
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• black pepper to taste

Heat the olive oil in a large stock pot over medium heat

Add the chopped onion, pumpkin pie spice, cinnamon, garlic powder and thyme. Saute until the onion is translucent, about 3-5 minutes

Add the chopped potatoes and vegetable broth. Bring the soup to a boil, and stir in the pumpkin puree, tofu and liquid aminos

Reduce the heat to medium and allow to simmer, uncovered, until the potatoes are cooked through

Add ground black pepper to taste

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