Serves

6

Prep

10 minutes

Cook

40 minutes

Total

50 minutes

Difficulty

Medium

About the recipe

This creamy wintery soup is the perfect belly warmer and it is also so well balanced nutritionally. Pumpkin is rich in Vitamin A (beta-carotene), potassium, vitamin C and iron, while also not being loaded with starchy carbohydrates. The addition of crispy tofu gives the soup a nice crunchy Asian texture as well as providing extra plant proteins. Flavoured with turmeric, nutmeg and coriander seed to give it an aromatic Indian/Asian taste. This recipe is also dairy free but still creamy with the coconut cream. This is one of my favourite dishes to prep for the week during winter, makes a great leftover for lunch and you can find all of the ingredients from The Kitchens.

 

Ingredients

Method

Select to save your step

Tip! Try it with fresh chewy sourdough on the side.