This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.
This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!
The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!
- Serving size: 1 bowl
- Calories: 270
- Fat: 14
- Carbohydrates: 13
- Protein: 11
- 500g Pumpkin
- 1 white onion
- 4 garlic cloves
- 200 g Tofu (I used Macro Vegetarian Hard Tofu)
- 150g frozen spinach
- 1 zucchini (medium size, skinless)
- 2 tablespoons biryani spice paste
- 3 tablespoons olive oil
- To garnish: 3-4 pistachios, chopped; ground flaxseeds; paprika; round chia seeds
- Slice pumpkin into 1cm wide slices, and cut each slice into 2 or 3 pieces for faster cooking.
- Place pumpkin in an oven safe dish, drizzle with oil and bake in a fan oven at 180 degrees for about 30 minutes or until the pumpkin is soft. Once it’s done, remove from oven and remove the skin from each piece of pumpkin.
- In the meantime chop the onion, mince the garlic and fry off in 1 tablespoon of oil.
- Add chopped zucchini and frozen (ideally thawed) spinach to the onion mixture.
- Add biryani spice paste and chopped tofu, add 2 mugs of water (more if you would like a runnier soup).
- Cook spinach mixture until the onion and zucchini is soft. Let cool.
- Place pumpkin pieces and spinach mixture in the food processor and puree. Add more water if necessary.
- Heat, garnish and serve