Pumpkin Curry Noodle Soup

Cook noodles of choice. Sauté mushrooms, broccolini, and tomatoes with balsamic vinegar, coconut aminos, ginger, turmeric, black pepper and garlic powder until browned. Once browned, add in cubed tofu with more coconut aminos and sauté on medium heat until browned. Add in 1.5 cups veggie broth, 1/4 cup canned, full fat coconut milk, 1/3 cup pumpkin purée, a handful of kale, garlic powder and curry powder to taste. Add in the drained noodles and some cilantro. Enjoy!