Ingredients

1 litre (4 cups) vegetable stock

500 gram pumpkin, peeled, chopped coarsely

2 teaspoon grated fresh ginger

200 gram silken tofu

1 tablespoon finely chopped fresh coriander fresh coriander

Method

1.Combine stock, pumpkin and ginger in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until pumpkin is very soft.

2.Blend pumpkin mixture, in batches, with tofu until smooth and combined. Return to pan; reheat gently. Stir in coriander just before serving

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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