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Pumpkin soup with red pesto and tofu

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Rich, spicy and full of flavour, this vegetarian Pumpkin soup with red pesto and tofu recipe brings warmth and comfort when the weather turns cold.

  • Serves6
  • Cook time50 minutes
  • Prep time20 minutes, + cooling time
Pumpkin soup with red pesto and tofu


  • 900g Kent pumpkin, cut into wedges, seeds reserved
  • ⅓ 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
  • ⅔ cup (100g) salted roasted cashews
  • 1 tsp minced garlic
  • ½ cup (125ml) olive oil

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    To make the red pesto, place the capsicum, cashews, garlic and oil in a food processor. Process until smooth.
  5. Step 5

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

Recipe tip

Serve with coriander sprigs.