Pumpkin and tofu soup

Pumpkin soup


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


  • 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.

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