Pumpkin soup with red pesto and chilli tofu

This flavoursome pumpkin soup is an ideal choice for winter nights. Topped with pesto and pumpkin seeds, it is a great dinner option.

Pumpkin soup with red pesto and chilli tofu

Serves

6

Prep

20m

Note: + Cooling time

Cooking

50m

Ingredients

  • 900g Kent pumpkin, cut into wedges, seeds reserved
  • 1/3 cup (80ml) vegetable oil
  • 1 brown onion, coarsely chopped
  • 2 tbs lemongrass paste
  • 2 tsp ground turmeric
  • 600g white potatoes, chopped
  • 4 cups (1L) vegetable stock
  • 400ml can coconut cream
  • 350g pkt tofu nuggets, or 300g pkt firm tofu, chopped, pan-fried

Red pesto

  • 160g pkt roasted capsicum, chopped
  • 2/3 cup (100g) salted roasted cashews 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1/2 cup (125ml) olive oil

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin seeds on lined tray. Drizzle with 1 tbs oil. Line a large roasting pan with baking paper. Arrange the pumpkin wedges in lined pan. Drizzle with 2 tbs oil. Season. Roast pumpkin wedges for 50 mins or until tender, adding the pumpkin seeds to oven for the last 5 mins of cooking.

STEP 2

Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 2 mins or until onion softens. Add lemongrass and turmeric. Cook, stirring, for 30 secs or until fragrant. Add potato. Cook, stirring, for 3 mins or heated through. Add the stock and coconut cream. Bring to the boil. Reduce heat to medium. Simmer for 15 mins or until potato is tender.

STEP 3

Add the pumpkin wedges to the pan. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool slightly. Use a stick blender to carefully blend until smooth. Place the soup over medium-high heat. Bring to the boil. Add the tofu. Season.

STEP 4

To make the red pesto, place the capsicum, cashews, garlic and oil in a food processor. Process until smooth. 

STEP 5

Ladle soup among serving bowls. Top with the pesto and pumpkin seeds.

Serve with coriander sprigs.

 

Waste wise 

Store any leftover red pesto in the fridge for up to 1 week to use in sandwiches. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.