Pumpkin and silky tofu soup

Pumpkin and silky tofu soup

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

My friend Flip Shelton, who is a great vegetarian cook, shared the idea for this dish with me. The tofu provides an extra protein hit, and you could use chicken stock instead of vegetable. A big bowl of this soup makes a wonderfully warming winter dinner.

Ingredients

Quantity Ingredient
1 medium leek, roots and leaves trimmed
1 pumpkin, peeled, seeded and diced into bite-sized pieces
1 tablespoon vegetable oil or olive oil
1 1/2 litres Vegetable broth
or 1 1/2 litres water
salt
freshly ground black pepper
200g silky tofu
4 tablespoons parsley or spring onions, chopped
1 garlic clove, finely chopped

Method

  1. Cut the leeks lengthwise into quarters, leaving them intact at the root end. Wash the leeks very thoroughly to remove any lingering dirt, then slice them finely.
  2. Heat the oil in a saucepan over a medium heat. Add the leek and sauté for 5 minutes until it softens. Add the pumpkin and stock or water and season with a little salt and pepper. Bring to a simmer and cook until the pumpkin is soft.
  3. Add the silky tofu and whisk it in well. Cook for another 2–3 minutes, then remove the pan from the heat and allow to cool slightly. If you like your soups smooth, tip into a blender and whiz to a smooth purée.
  4. Stir in the chopped parsley and garlic and serve.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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