Ingredients:
1 cup white onion, finely diced
1/5 tsp ground cloves
½ tsp ground allspice
½ tsp ground coriander
1 tsp salt
¼ tsp ground black pepper
1 Tbsp olive oil
30 oz. (2 cans) canned pumpkin, (not pie filling)
1 cup carrots, peeled & chopped
4 cups low sodium vegetable broth
16 oz (1 package) silken tofu
Preparation:
1. Heat oil in pot on medium heat. Chop onion, add to pot, and stir. Cook for 5-6 minutes, until soft. Prep carrots.
2. Add all spices to the pot, stir, and cook for another 1-2 minutes. Add all remaining ingredients to pot, except for the tofu. Stir, cover, and turn heat to med-high.
3. Cook, stirring occasionally, for 30-40 minutes (may cook as little as 20 minutes, if in a rush).
4. Carefully pour or ladle hot soup into blender, along with the tofu. (Do several batches, if necessary). Make sure blender lid is secure, while holding it down with a towel under your hand, before starting blender. Blend everything together until completely smooth. Serve.
