Pumpkin Noodle Soup
Directions
- 1Preheat the oven to 200°C fan.
- 2Preheat the oven to 200°C fan.
- 3Preheat the oven to 200°C fan.
- 4Half the pumpkin and use a vegetable peeler to remove the skin.
- 5Half the pumpkin and use a vegetable peeler to remove the skin.
- 6Half the pumpkin and use a vegetable peeler to remove the skin.
- 7Cut the pumpkin into small cubes.
- 8Cut the pumpkin into small cubes.
- 9Cut the pumpkin into small cubes.
- 10Toss the pumpkin with a little olive oil, salt and pepper on a baking tray.
- 11Toss the pumpkin with a little olive oil, salt and pepper on a baking tray.
- 12Toss the pumpkin with a little olive oil, salt and pepper on a baking tray.
- 13Roast the pumpkin in the oven for about 15 minutes, until it starts to soften.
- 14Roast the pumpkin in the oven for about 15 minutes, until it starts to soften.
- 15Roast the pumpkin in the oven for about 15 minutes, until it starts to soften.
- 16Grate the firm tofu on the coarse side of a box grater and pat it dry thoroughly with kitchen paper.
- 17Grate the firm tofu on the coarse side of a box grater and pat it dry thoroughly with kitchen paper.
- 18Grate the firm tofu on the coarse side of a box grater and pat it dry thoroughly with kitchen paper.
- 19Take the tray out of the oven and add sliced ginger and whole garlic cloves (skin on) to the roasted pumpkin.
- 20Take the tray out of the oven and add sliced ginger and whole garlic cloves (skin on) to the roasted pumpkin.
- 21Take the tray out of the oven and add sliced ginger and whole garlic cloves (skin on) to the roasted pumpkin.
- 22Push the pumpkin, ginger, and garlic to one side of the tray.
- 23Push the pumpkin, ginger, and garlic to one side of the tray.
- 24Push the pumpkin, ginger, and garlic to one side of the tray.
- 25Add the shredded tofu to the other half of the tray.
- 26Add the shredded tofu to the other half of the tray.
- 27Add the shredded tofu to the other half of the tray.
- 28Drizzle the tofu with soy sauce, maple syrup, and a little olive oil, tossing to coat.
- 29Drizzle the tofu with soy sauce, maple syrup, and a little olive oil, tossing to coat.
- 30Drizzle the tofu with soy sauce, maple syrup, and a little olive oil, tossing to coat.
- 31Bake for another 20 minutes, mixing the tofu 10 minutes in, until the tofu is golden and the garlic is sweet and roasted.
- 32Bake for another 20 minutes, mixing the tofu 10 minutes in, until the tofu is golden and the garlic is sweet and roasted.
- 33Bake for another 20 minutes, mixing the tofu 10 minutes in, until the tofu is golden and the garlic is sweet and roasted.
- 34Once cooked and cooled slightly, squeeze the garlic out of its skin and add it to a blender along with the roasted pumpkin and ginger.
- 35Once cooked and cooled slightly, squeeze the garlic out of its skin and add it to a blender along with the roasted pumpkin and ginger.
- 36Once cooked and cooled slightly, squeeze the garlic out of its skin and add it to a blender along with the roasted pumpkin and ginger.
- 37Add coconut cream, peanut butter, tahini, tamari, vegetable stock, and lime juice to the blender.
- 38Add coconut cream, peanut butter, tahini, tamari, vegetable stock, and lime juice to the blender.
- 39Add coconut cream, peanut butter, tahini, tamari, vegetable stock, and lime juice to the blender.
- 40Blitz until completely smooth and creamy, then taste and season well.
- 41Blitz until completely smooth and creamy, then taste and season well.
- 42Blitz until completely smooth and creamy, then taste and season well.
- 43Pour the sauce into a saucepan and warm it through gently on the hob.
- 44Pour the sauce into a saucepan and warm it through gently on the hob.
- 45Pour the sauce into a saucepan and warm it through gently on the hob.
- 46Cook rice noodles according to package instructions and drain them well.
- 47Cook rice noodles according to package instructions and drain them well.
- 48Cook rice noodles according to package instructions and drain them well.
- 49Divide the noodles between two bowls and ladle over the hot pumpkin sauce.
- 50Divide the noodles between two bowls and ladle over the hot pumpkin sauce.
- 51Divide the noodles between two bowls and ladle over the hot pumpkin sauce.
- 52Top with the golden tofu, shredded carrots, greens, spring onions, and a drizzle of chilli oil.
- 53Top with the golden tofu, shredded carrots, greens, spring onions, and a drizzle of chilli oil.
- 54Top with the golden tofu, shredded carrots, greens, spring onions, and a drizzle of chilli oil.
Ingredients
- 0.5 small pumpkin
- 0.5 small pumpkin
- 0.5 small pumpkin
- 2 inch ginger
- 2 inch ginger
- 2 inch ginger
- 5 garlic cloves
- 5 garlic cloves
- 5 garlic cloves
- 200 ml coconut cream
- 200 ml coconut cream
- 200 ml coconut cream
- 350 ml vegetable stock
- 350 ml vegetable stock
- 350 ml vegetable stock
- 1 tbsp tamari or soy sauce
- 1 tbsp tamari or soy sauce
- 1 tbsp tamari or soy sauce
- 1.5 tbsp peanut butter
- 1.5 tbsp peanut butter
- 1.5 tbsp peanut butter
- 1 tbsp tahini
- 1 tbsp tahini
- 1 tbsp tahini
- 1 lime, juiced
- 1 lime, juiced
- 1 lime, juiced
- 2 nests rice noodles
- 2 nests rice noodles
- 2 nests rice noodles
- 1 handful Shredded carrots
- 1 handful Shredded carrots
- 1 handful Shredded carrots
- 1 handful chopped spring onions
- 1 handful chopped spring onions
- 1 handful chopped spring onions
- 1 handful coriander
- 1 handful coriander
- 1 handful coriander
- 1 drizzle chilli oil
- 1 drizzle chilli oil
- 1 drizzle chilli oil
- 200 g firm tofu
- 200 g firm tofu
- 200 g firm tofu
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp maple syrup
- 1 tsp maple syrup
- 1 drizzle olive oil
- 1 drizzle olive oil
- 1 drizzle olive oil
- salt
- salt
- salt
- pepper
- pepper
- pepper
Equipment
knifevegetable peelerbaking traymortar and pestlebox graterkitchen paperblendersaucepanbowls
Tips
- The easiest way to prep pumpkin or squash is to half it and use a vegetable peeler to get the skin off.
- For crispy tofu, pat it dry thoroughly after grating.