Thai Pumpkin Soup With Salt And Pepper Tofu. A delicious family favourite for those cooler nights.
This is the soup for those cooler nights when you just want something to warm you up like a big hug. Pumpkins are super high in beta-carotene (a plant-based precursor of vitamin A) and contain less starch than sweet potatoes (which is useful to know if you are trying to reduce carbs). It actually tastes better the next day, as the spices become more flavoursome, so take any leftovers for lunch – just take the tofu in a separate container and add it to the soup right before you eat it.
Serves 4–5, GF
1 tablespoon sesame oil
1 onion, diced
2 garlic cloves, diced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
2 kg butternut pumpkin, peeled, deseeded and chopped
1/2 teaspoon salt
freshly ground black pepper, to taste
1 x 400 ml can full-fat coconut milk
coriander leaves, to serve
1 spring onion, finely sliced, to serve
Salt and Pepper Tofu
2 teaspoons sesame oil
250 g firm tofu, cubed
2 teaspoons sesame seeds
1/2–1 long red chilli, sliced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
To make the soup, heat the oil in a large saucepan over a high heat. Add the onion, garlic and spices and fry for 2 minutes, stirring frequently, until the onion has softened. Add 1 litre of water to the pan along with the pumpkin, salt and pepper.
Bring to the boil and cook, uncovered, for 12 minutes, or until the pumpkin falls apart when poked with a fork. Transfer to a blender and blend until smooth. (You may need to do this in batches.)
Return the soup to the pan over a low heat. Stir through three-quarters of the coconut milk, cover and keep warm.
To make the tofu, heat the oil in a frying pan over a high heat. Add the tofu, sesame seeds, chilli, salt and pepper. Fry for 5 minutes, tossing the tofu occasionally.
Serve the soup topped with the tofu, coriander leaves, spring onion and a swirl of the remaining coconut milk.
Elsa’s Wholesome Life by Ellie Bullen is published by Plum, $34.99