Curried Pumpkin Soup

The best of two worlds: pumpkin and curry. This soup is so easy. I always use more curry and have never used milk.

1 tbsp soft butter
1/2 cup chopped onion
1/2 cup chopped celery
1 minced garlic clove
2 (14.5) cans vegetable or chicken broth
1/2 tsp salt or to taste
freshly ground pepper
1 cup (8 oz) silken tofu
1 cup canned pureed pumpkin
about 1 cup plain soy milk
2 tsp curry powder

Melt butter over medium heat. Add onion, celery, and garlic, stirring occasionally until vegetables are soft, about 5 minutes.

Add broth, salt and pepper, cover and simmer, stirring occasionally until vegetable are tender, about 20 minutes. With a slotted spoon, transfer vegetables to a food processor leaving broth in pan.

Add tofu to food processor and pulse until vegetables are finely chopped and tofu is smooth. Add pumpkin and process until combined.

Add pumpkin mixture, milk, andcurry to broth in saucepan and heat until hot, adding more milk if soup is too thick.