I didn’t actually eat this vegan pumpkin soup in Mexico. But chips, yes. Nearly pink with paprika and dripping with fresh lime juice, squeezed right in front of me. They were fantastic. The best chips of my life, bought from a Mexican grandma somewhere in a sunny park in Mexico City, between palm trees and cacti. I celebrated every single bite.
That combination came to mind recently when I wanted to garnish my pumpkin soup and spotted the smoked tofu and lime in the fridge. Smoky paprika, I thought, and it was a direct hit. Ever since, this vegan pumpkin soup with smoky paprika tofu and lime has been on our table almost every day.
With onions, garlic, ginger, lime, cilantro, pepper and a bit of chili, it’s also great for fighting off that lingering sniffle from Berlin’s grey autumn drizzle.
What can go into the pumpkin soup?
The perfect way to use up leftovers. You need 300 grams of starchy root vegetables. Fresh Hokkaido pumpkin or butternut squash are of course the best choice, but you can also use sweet potatoes or potatoes, or mix them in if they need using up. Or even a carrot. I wouldn’t use only carrots though, that turns into a pretty different soup.
Vegan Pumpkin Soup with Smoky Paprika Tofu and Lime
Ingredients
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon ginger, chopped
- 300 g fresh pumpkin
- 500 ml veggie broth
- 1 smoked tofu, cubed
- 1 teaspoon smoked paprika
- 1 lime, squeezed
- 1 teaspoon maple syrup
- pinch of chili optional
- some plant cream or vegan sour cream
- cilantro or parsley
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Sauté onions and ginger in a little plant oil in a medium sized saucepan that has a lid. If you're going to use a stick blender, it's best to use a tall one. Add garlic, then the cubed pumpkin or sweet potatoes. Stir well, and add the veggie broth.
- Then simmer for about 10 minutes with the lid slightly open. Stir from time to time.
- In the meantime sauté the cubed smoked tofu in a skillet, add the smoked paprika and turn the heat down to medium.
- Puree the soup with a stick blender or pour the soup into a blender and then back into the saucepan after blending.
- Now add maple syrup and lime to the soup. When making the soup for the first time, I would only add half a lime because it might be too sour for some. Taste and add some chili powder or flakes if you like it spicier.
- Now serve the pumpkin soup with a little plant cream, add the tofu in the middle and sprinkle with cilantro or parsley.
Nutrition
FAQ
Is this vegan pumpkin soup made without coconut milk?
Yes, completely coconut milk-free. The creaminess comes entirely from the pureed pumpkin, with a bit of plant cream or vegan sour cream rounding it out at the end.
Can I use butternut squash instead of Hokkaido pumpkin?
Yes, both work well here. Hokkaido has an edible skin and a slightly nuttier flavor, while butternut is milder and needs to be peeled.
Can I use potatoes instead of pumpkin?
You can replace the fresh pumpkin or a part of the pumpkin with sweet potatoes or regular potatoes, which makes the soup even creamier and a bit milder in flavor.
How spicy is this soup?
Completely up to you. Without chili it’s mild and family-friendly, with a bit of chili powder or flakes it gets a pleasant kick that pairs well with the lime and smoky paprika.
Can I freeze this soup?
Yes, the pureed soup freezes well. I’d store the smoked tofu separately though, and fry it fresh right before serving so it stays nice and crispy.
If you like the flavour of this soup, you might also like my smoked paprika wedges.
You love smoked tofu? Then you might also like my 13 most delicious smoked tofu recipes.
Do you love cozy pumpkin and ravioli dishes? Then you might also want to try my
