In a bowl, soak the mushrooms in hot water for about 20 minutes. Drain and set aside.
In a saucepan over medium heat, soften the onion, jalapeños and ginger in the oil. Season with salt and pepper. Add the pumpkin and mushrooms and sauté for 2 minutes. Season with salt. Deglaze the saucepan with the vinegar. Add the broth, tofu and soy sauce. Bring to a boil. Reduce the heat, cover and simmer gently until the pumpkin is tender, about 25 minutes. Add the lime juice and adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.