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!
{ 13 comments… read them below or add one }
Wow, I definitely want to make this. I can’t get enough of pumpkin recipes this fall, and I have a block of tofu in the fridge just waiting to be used! I’ve already made pumpkin chocolate chip cookies, pumpkin smoothies, pumpkin french toast, pumpkin brownies, and pumpkin overnight oats, so I obviously need to make a soup!
You just made me so hungry. haha I think I need a pumpkin brownie stat.
Read this and immediately headed to the kitchen to make soup for lunch. Can’t say it’s the same, but it did involve pumpkin, broth and all those spices in the Vitamix. 5 minutes later I was eating it
Perfect healthy first lunch back home, thanks for the inspiration!
Welcome back!
I love those types of lunches. I really need to use my Vitamix for soups more often – so easy and minimal dishes to wash.
This looks AWESOME. I am definitely Pinning this one. Thanks for the recipe!
Thanks, Michelle! I hope you like it!
Yup- I’m putting pumpkin in everything too! I need to make a pumpkin/sage pasta soon- but keep using up all of my pumpkin for sweet stuff (and steamers! Omg…)
What’s your preferred brand of tofu? The one in the soup looks SO perfect! Have you ever had Twin Oaks brand? (Do they sell it up there?)
I keep using my pumpkin for sweet stuff too – I ate two big cans of it before I finally made this recipe.
I used the TJ’s extra firm tofu for the soup (and cut it very carefully!). I’ve heard great things about Twin Oaks…not sure if they sell it around here though.
This is one heck of a savory soup. I’m all for pumpkin in everything, but I never can find it in enough savory stuff. Brava!
I made some pumpkin soup yesterday too, this one looks great! That pic of Honey is ridiculously CUTE!!
Hey sis! I just made this soup yesterday. It’s perfect for this weather (and my cold that I’m fighting) and I had almost all of the ingredients in my kitchen already. Thanks for the recipe – I’ll thank Mom too haha!
It’s good, right? Soup and lots of fresh juice – I’m guessing you’ll need as many vitamins as you can get in preparation for boozing it up on your birthday.
Haha I’m trying! Looks like I might be saving my boozing until the weekend – tough life!
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