Curry Pumpkin Soup with Shrimp & Tofu

Source: Adapted from Weightwatchers' Shrimp and Squash Vindaloo

Ingredients

 
olive oil (or desired fat to coat the pan)
2 tablespoons
curry powder
1⁄2 teaspoon
cinnamon
1 1⁄2 teaspoon
cumin
1⁄2 teaspoon
ground ginger (or 1" piece of fresh ginger, grated)
1⁄4 teaspoon
salt
1⁄4 teaspoon
cayenne pepper
1
onion (chopped)
2 cloves
garlic (minced)
2 tablespoons
white balsamic vinegar
1⁄4
cabbage (thinly sliced and chopped)
2
celery stalks (minced)
1
large apple (peeled and diced)
4 cups
vegetable broth
2 tablespoons
dulse flakes (sea vegetable)
1
15 oz can pumpkin (or equal amount of any cooked winter squash)
1⁄2 pound
firm tofu (diced)
1 pound
shrimp (peeled and deveined)
1
lemon (juiced)
1
10 oz pkg spinach (chopped)
1
parsley (chopped)
1
cilantro (chopped)
Yields:
servings

Additional Notes

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.    

Instructions

Heat oil in a large soup pot and add spices, salt, pepper, onion and garlic, cooking until onions are soft, about 3 - 5 mins.

Add vinegar, cabbage, celery and apple and cook till soft, about 5 mins. Add broth, dulse and pumpkin/squash and simmer for 10 mins. Puree soup to desired consistency. You can use an immersion blender, food processor, or traditional blender for this step.

Add tofu, shrimp and lemon juice and simmer for another 3 - 5 mins until shrimp are pink. Add spinach, parsley and cilantro and simmer until greens are wilted. Serve and enjoy!  (Recipe♦350)

Dietary Preferences: