Pumpkin and tofu soup

Ingredients:

2kg butternut pumpkin, chopped into small cubes

2 cloves garlic

1/2 tsp. cinnamon

1 onion, diced

2L vegetable stock

1 tsp. cumin

1 tsp. nutmeg

600g silken tofu

2tbsp. extra virgin olive oil

Salt and pepper to season

Method:

• Pre-heat oven to 180°C
• Place pumpkin and garlic cloves on a baking tray and drizzle with oil, and sprinkle cinnamon.
• Roast pumpkin and garlic for 25 minutes or until pumpkin is cooked all the way through.
• Cook onion until slightly soft with nutmeg, cumin, salt and pepper in a large soup pot.
• Add pumpkin and vegetable stock and bring to boil.
• Lower to a gentle simmer and cook for 20 minutes.
• Peel garlic and add to soup.
• Add tofu and stir through.
• Use a stick blender to puree.

Serve with cream and fresh herbs.