MEXICAN FUSION PUMPKIN SOUP
Quick delicious pumpkin soup with lime, maple syrup and smoked paprika tofu. Can also be made with sweet potatoes.
Ingredients
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon ginger, chopped
- 300 g pumpkin or sweet potato, cubed
- 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 Mexican fusion soup with a little plant cream, add the tofu in the middle and sprinkle with cilantro or parsley.
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet