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Australian Pumpkin Soup
By Chef Akashka Richmond


8 cups Vegetable Stock 
6 cups Butternut Squash peeled and cubed 
1 large White Onion sliced in circles 
1 tablespoon Ginger Root peeled and minced 
2 cloves Organic Garlic chopped 
1 tablespoon Curry Powder 
1 tablespoon Thyme 
1 package Organic Tofu Firm cut into cubes 
1 package Miso White or Yellow 
Fresh chopped chives or Italian parsley for garnish 


Bring ingredients, except tofu and miso, to a boil in a large pot. 

Once boiling, cook over medium heat for 30 minutes. Let cool. 

Add the tofu and miso. 

Puree in batches in a blender. 

Pass through a strainer to remove any fiber. 

Garnish with chives or parsley.