A tangy sweet creamy pumpkin soup with bold autumn flavours. Tofu croutons add a bit of crunch and protein to make this soup a complete meal.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Soup
Cuisine: World
Keyword: pumpkin, pumpkin recipes, vegan soups
Servings: 6servings
Calories: 248kcal
Author: Teenuja Dahari - veganlovlie.com
Ingredients
Pumpkin Soup
1kgpumpkincut into large cubes
250gcarrots[about 2 - 3], cut into 10-cm [3-inch] pieces
3 - 4cloves garlicunpeeled
1 - 2tablespoons olive oil
1/2teaspoonground cumin
200gcooked rice[1 1/2 cup], equals to about 1/3 cup uncooked
1teaspoonvegetable bouillon powder or 1 cube (or use vegetable stock instead of water)
1tablespoonminced gingermake your own at home, **see notes
0.75 - 1litrewater[3 - 4 cups]
120mlcanned coconut milk[1/2 cup]
Juice from 1 – 2 sweet oranges*see notes
2teaspoonssugaror maple syrup / other sweetener, adjust quantity to taste
4 - 5stemscurled parsleyfinely chopped
Other dried herbsthyme, herbes de Provence… if desired, optional
Salt and pepper to taste
Tofu Croutons
150gfirm tofucut into 1-cm [1/2-inch] thick slices
Pinchsweet paprika
1tablespooncoconut oil
Salt and pepper to taste
Instructions
Preheat the oven to 180°C [350°F]. Place pumpkin pieces and carrots in a large mixing bowl. Drizzle with about 1 – 2 tablespoons olive oil. Add the ground cumin and a little salt. Toss and mix.
Transfer the pumpkin and carrot onto a baking tray (lined with parchment paper). Disperse the garlic cloves around on the tray. Bake for one hour.
Make the tofu croutons
Heat a skillet on medium-high temperature.
Add one tablespoon coconut oil. Place tofu slices into the skillet. Fry until crispy on one side (about 7 – 10 minutes). Turn and fry until crispy on the other side. Remove from the pan and place on some absorbent paper.
Let the tofu cool a little. Then, cut the slices into cubes (crouton-size).
Place the tofu cubes back into the skillet. Add a pinch of paprika, salt and pepper and pan-fry dry without adding any more oil for a few more minutes until tofu is crispy and somewhat dry. Remove from the pan and set aside.
Make the soup
In a large pot, add one tablespoon coconut oil.
Add the minced ginger. Roast for a couple minutes.
Next add the cooked rice and sauté for about 1 minute.
Add the vegetable bouillon powder/cube followed by 2 cups of water or broth. Stir and then cover. Simmer on medium heat for about 10 minutes.
Check on the pumpkin and carrot with a fork. If cooked, remove from the oven and add to the pot. (Don’t add the garlic as we want just a hint of the aroma that has been infused in the vegetables while roasting).
Add 1 – 2 cups of water and simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or place in a blender and process in small batches at a time until smooth.
Add the coconut milk and orange juice. Simmer for another 5 minutes. Season with salt to taste.
Turn off the heat and stir in the chopped curled parsley.
Place the soup into individual serving bowls and top with the tofu croutons. Garnish with some more chopped parsley if desired.
Video
Notes
*If you don’t like your soup too tangy, use just one orange or a couple tablespoons or omit the orange completely. If your soup turns out too tangy, you can balance it out with a little sugar or maple syrup.**Homemade Ginger-Garlic Paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/Link to original post - Roasted Carrot Pumpkin Soup with Tofu Croutons - https://veganlovlie.com/carrot-pumpkin-soup-tofu-croutons/