Spicy Pumpkin & Tofu Soup

From the back of a packet of Cauldron Tofu
Serves 4-6

Ingredients:

·         1 tbsp olive oil
·         1 large onion, finely chopped
·         2 cloves of garlic, peeled & crushed
·         2 Kg (approx. 2) large butternut squash, deseeded, peeled & diced
·         1.5 tsp cumin powder
·         1 tsp coriander powder
·         0.5 tsp ground nutmeg
·         1/4 tsp chili powder
·         1 tsp fresh thyme, chopped
·         3 vegetable stock cubes dissolved in 1 litre of hot water
·         1 pkt cauldron Organic Tofu, drained
·         Salt & pepper to taste
·         Parsley & chives, freshly chopped

Method:

·         Heat the olive oil in a large saucepan. Add chopped onion and garlic. Gently cook over a low heat until the onion has softened.
·         Add the diced sguash, cumin, coriander, nutmeg, chilli, thyme and vegetable stock. Bring to the boil, turn down the heat and simmer for 15 minutes.
·         Bland the tofu in a food processor until smooth and set aside.
·         Once the soup has simmered for 15 mins cool slightly. Liquidise and return to the saucepan. Season with salt and pepper to taste Whisk is the blended tofu using a balloon whisk adding a tablespoon at a time, and gently re-heat. Adjust the salt and pepper again if necessary.
·         Serve with lots of freshly chopped parsley and chives.
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Vegetarian

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