Tofu and pumpkin soup

This fragrant soup has a magnificent creamy texture thanks to the addition of the tofu.

  • 45 mins cooking
  • Serves 6
  • Print


Tofu and pumpkin soup
  • 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


Tofu and pumpkin soup
  • 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

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