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Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar; cook until smooth and heated through, about 5 minutes.
Transfer mixture to a blender; add tofu and salt. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid. Process until smooth, about 45 seconds. Divide evenly among 4 bowls. Sprinkle with pepitas, and drizzle with remaining 1 tablespoon oil. Sprinkle with cinnamon.