Spicy Pumpkin & Tofu Soup

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


·         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


·         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.

Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Enter your email address to follow this blog and receive notifications of new posts by email.

Join 263 other followers

%d bloggers like this: