Thai-Style Pumpkin Soup with Tofu

Sticking with my pumpkin theme, I made this “Thai-Style Pumpkin Soup with Tofu.” I used canned pumpkin purée for convenience, but it would be great to roast up the innards of all the carved creations that should be coming!

Ingredients

• 2 Tbsp coconut or vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 Tbsp ginger, peeled & minced
• 1 stalk lemongrass, bruised
• 3 Tbsp Thai red curry paste
• 1 15-ounce can pumpkin purée
• 2 cups vegetable broth
• 1 14-ounce can coconut milk, unsweetened
• 2 Tbsp lime juice
• 1 block firm tofu, cubed
• 1 pack rice noodles

For toppings: chopped fresh cilantro/Thai basil, wedge of lime

Directions

1. In a large pot, heat oil over medium heat. Add onion and sauté for 5 minutes. Add garlic, ginger, lemongrass and curry paste. Cook for 3 minutes.
2. Add pumpkin purée and broth. Bring to a boil. Reduce heat to simmer for 10-15 minutes. Stir in coconut milk and lime juice in the last few minutes of simmering.
3. While the soup simmers, boil the rice noodles.
4. Remove soup from heat. Using an immersion blender, blend until smooth.
5. Stir in diced tofu.
6. Divide rice noodles between bowls, add a large ladle of soup and top with chopped herbs/lime.

Makes 6 servings.