Spicy Pumpkin & Tofu Soup
A spicy soup with chilli and pumpkin.
Serves: 6
Preparation: -
Cooking: -
Ingredients
- 1 x 250g pack Cauldron Organic Tofu - Plain & Simple
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic - peeled & crushed
- 1 kg / approx 2 large butternut squash or Hoikoido pumpkin, deseeded, peeled & diced
- 1 litre vegetable stock or 3 vegetable stock cubes dissolved in 1 litre of hot water
- 1 tsp fresh thyme, chopped
- 1½ tsp cumin powder
- 1 tsp coriander powder
- ½ tsp ground nutmeg
- ¼ tsp chilli powder
- salt & pepper to taste
- Freshly chopped parsley & chives for garnishing
Method
- Heat the olive oil in a large saucepan. Add the chopped onion and garlic and gently cook over a low heat until the onion has softened.
- Add the diced pumpkin/squash, cumin, coriander, nutmeg, chilli, thyme and vegetable stock. Bring to the boil, turn down the heat and simmer for 15 minutes.
- Remove the tofu from it’s packaging and drain. Blend the tofu in a food processor until it looks like a smooth paste and set aside.
- Once the soup has simmered for 15 minutes cool slightly. Liquidize and return to the saucepan. Season with salt and pepper to taste. Whisk in the blended tofu using a balloon whisk adding a tablespoon at a time and gently re-heat. You may need to adjust the salt and pepper again at this stage.
- Serve with lots of freshly chopped parsley and chives.
