Spiced Pumpkin Soup

INGREDIENTS:

• 760g Silken Tofu
• 10 tbsp Nutritional Yeast Flakes
• 4 cup Diced Butternut Pumpkin
• 1 medium Brown Onion
• 1 medium Carrot
• 2 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1 tsp Cumin
• 1 tbsp Mild Curry Powder
• 1 litre Vegetable Stock
• 1 serve Salt & Pepper
• 4 1/2 cup Canned Chickpeas
• 2 2/3 medium Sweet Potato

METHOD:

1. Finely dice the sweet potato, pumpkin, onion and carrot. Drain and rinse the chickpeas
2. Take a large saucepan and place over medium heat. Add the onion to the saucepan and then add in the ginger, cinnamon, cumin and curry powder
3. Cook until the onion is translucent, then add the vegetable stock 
4. Add the sweet potato, chickpeas, pumpkin and carrot into the saucepan and bring to the boil
5. Reduce the heat and then simmer for approx. 25 minutes or until the pumpkin and sweet potato are very soft 
6. Allow to cool slightly, then add in the silken tofu and nutritional yeast flakes
7. Take a stick blender and blend to form a smooth pumpkin soup
8. Season with salt and pepper to taste, divide into 4 serves and enjoy!