Cocunut Curry Pumpkin Bisque

I created this today to bring over to a friend for her house-warming. You'd never guess how healthy it is (low-fat, low-calorie, high protein; lactose-free) by its rich and creamy texture. Filling and delicious!

Ingredients
To dump into pot to begin with
1 c diced carrots
1 c diced celery
1 c diced onion
1 medium sweet potato, chopped
Tbl minced garlic
2 cups water (and keep adding water to cover vegetables until boiled soft)
1 Tbl salt (or more to taste)
1 Tbl cumin
1 Tbl curry powder
1 tsp cayenne pepper (if you like your curry with a spicy kick)

To add later
3 c chicken broth
~7.5 oz tofu (soft if available; feel free to use whole package if you like)
1 cup of rinsed garbanzo beans (or whole can if you like)
1 cup of coconut milk (or whole can if you like)
1 can of canned pumpkin (not pumpkin pie mix)
1 Tbl Agave Syrup or other sweetener (e.g., brown sugar)

Garnish ideas – add right before serving
Roasted pumpkin seeds
Dried Cranberries
Dollop of Greek yogurt or sour cream

Directions

Place the first grouping of ingredients into a large pot, bring to boil, and then simmer (about a half hour or until the vegetables are very soft and mushy). Take off the burner, let cool, then blend the mixture until smooth (I used a hand-held one so I could just keep everything in the pot).

Add the other ingredients, blending until smooth. Place back on the stove, on low, for 15-20 minutes until heated through.

Garnish and enjoy! [~8 servings; ~150 calories per serving without garnish]