It feels like the weather has abruptly changed from Summer to Fall. Gone are the balmy, bright mornings and 8pm sunsets, and instead, there’s a slight chill in the air and progressively less daylight. I’m not a fan of it being completely dark when my alarm goes off around 6am, but I do love the change that makes it feel so good to curl up with a blanket, a big mug of hot tea, and a puggle in my lap. Honey is clingy year-round, but she’s been especially snuggly now that the temperatures are a bit cooler. I love it.
My food preferences are also starting to shift a bit from cold salads to warm soups, and like most food bloggers, I’m putting pumpkin in everything. It seems to be one of those foods that people either go nuts over or totally don’t understand the appeal. I fall into the former group, although I’m more into the pumpkin custards and breads and less into the pumpkin spice lattes that I’ve been seeing everywhere.
This pumpkin soup is inspired by a recipe from my mom, and similar to her apple cinnamon tofu breakfast bake, it was a staple at my house growing up. I asked my mom for the recipe, but it turns out she doesn’t use one – just tastes and adjusts things as she cooks. She gave me a rough idea of her process, including things like using the potato water as the base for the soup and adding pumpkin pie spice and some extra cinnamon. My version ended up being more spicy than hers, but she practically finds bell peppers to be too hot, so that’s not surprising.
I used tofu to give it some extra staying power, but I think this soup would be equally good without it, or possibly with white beans instead. The pumpkin puree creates this almost velvety texture that’s even better the following day, and it’s the kind of soup that just begs to be enjoyed with a piece of crusty baguette.
It tastes like Fall in the best possible way. I hope you enjoy it as much as I do!
- 1 Medium White Onion, chopped
- 1 Tbs. Extra Virgin Olive Oil
- 2 C. Organic Potatoes, roughly chopped (you can peel them if you like)
- 6 C. Vegetable Broth
- 1 15 oz. Can Pumpkin Puree
- 1 15 oz. Package Extra Firm Tofu, drained and chopped
- ½ Tbs. Bragg Liquid Aminos
- ¾ Tsp. Pumpkin Pie Spice
- ½ Tsp. Cinnamon
- ½ Tsp. Garlic Powder
- Black Pepper to taste
- Heat the olive oil in a large stock pot over medium heat.
- Add the chopped onion, pumpkin pie spice, cinnamon, and garlic powder. Saute until the onion is translucent, about 3-5 minutes.
- Add the chopped potatoes and vegetable broth and stir to combine. Bring the soup to a boil, and stir in the pumpkin puree, followed by the tofu and liquid aminos.
- Reduce the heat to medium-low and allow to simmer, uncovered, until the potatoes are cooked through (about 10-12 minutes, depending on the size of the potato pieces).
- Add freshly ground black pepper to taste, serve, and enjoy!