Vegan Pumpkin Soup with Smoky Paprika Tofu and Lime
Vegan pumpkin soup with Hokkaido pumpkin, smoky paprika tofu and fresh lime. No coconut milk, simple and ready in 25 minutes.
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
Calories: 254kcalCarbohydrates: 27gProtein: 20gFat: 9gFiber: 4gSugar: 11g
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