Roasted Squash Soup with Pumpkin Seeds & Tofu
Servings – Number of portions: 4
Cooking Duration – 30 minutes
Ingredients:
1 red pumpkin, cubed, 2 tablespoons oil, 2 tablespoons butter, 2 carrots, finely chopped, 1 onion, finely chopped, 2 celery stalks, finely chopped, 2 tablespoons flour, Fresh herbs (thyme, rosemary, etc.), Salt and pepper to taste, Water (as needed), 200g tofu, cut into 1-inch squares, 1 tablespoon oil (for tofu marination), 1 teaspoon dried herbs (for tofu marination), Pumpkin seeds (for garnish).
Instructions:
- Roast Pumpkin: Preheat the oven to 180°C (350°F). Cut the red pumpkin into cubes and roast in the oven for 15-20 minutes until soft. Alternatively, sauté in a pan until soft. Cool and blend into a paste.
- Prepare Soup Base: In a pan, heat oil and butter. Add chopped carrots, onions, and celery. Cook until softened. Add flour and cook for a few minutes until it forms a roux. Add the red pumpkin paste and fresh herbs. Add water to achieve the desired consistency. Bring the soup to a boil and season with salt and pepper.
- Prepare Tofu: Marinate tofu squares with oil, salt, pepper, and dried herbs. Sear the tofu in a frying pan until golden brown.
- Serve: Serve the soup in bowls and top with seared tofu and pumpkin seeds.
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Dinesh Joshi