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-inch 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 can
pumpkin (15 oz; or equal amount of any cooked winter squash)
1⁄2 pound
tofu, firm (diced)
1 pound
shrimp (peeled and deveined)
1
lemon (juiced)
1 package
spinach (10 oz, chopped)
1
parsley (chopped)
1
cilantro (chopped)
Yields:
servings

Instructions

Heat oil in a large soup pot and add spices, salt, pepper, onion and garlic, cooking untilĀ onions are soft, about 3 to 5 minutes.Add vinegar, cabbage, celery and apple and cook till soft, about 5 minutes. Add broth, dulse and pumpkin/squash and simmer for 10 minutes. 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 to 5 minutes until shrimp are pink. Add spinach, parsley and cilantro and simmer until greens are wilted. Serve and enjoy!

Dietary Preferences: