On a bit of a #cleaneating tip after the weekend, I cooked up this (vegan) Pumpkin soup. It’s made creamy by the addition of silken tofu rather than cream, and has plenty of personality thanks to the nutty depth of the roasted pumpkin flavour, the kick of chilli and tang of lemon.
I didn’t use onion or garlic, so feel free to leave these out. The addition of swede was just because I had it from the markets and it needed using, but it adds a little earthiness and nuttiness to the soup.
- 750g butternut squash
- 1 large swede, cut into small cubes
- 1 onion
- 4 cloves garlic
- 500g silken tofu
- 1/2 bunch coriander
- 1-2 small red chillies
- 1/3 cup lemon juice
- salt (or tamari) and pepper to taste
Roast squash, swede, onion and garlic until soft.
Combine all ingredients in a blender or food processor with 2 cups boiling water and blend until smooth. Adjust seasoning to taste.
Serve with extra chilli and fresh coriander.