Pumpkin Noodle Soup

Name: Pumpkin Noodle Soup
Total time: 35 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 0.5 small pumpkin; 2 inch ginger; 5 garlic cloves; 200 ml coconut cream; 350 ml vegetable stock; 1 tbsp tamari or soy sauce; 1.5 tbsp peanut butter; 1 tbsp tahini; 1 lime, juiced; 2 nests rice noodles; 1 handful Shredded carrots; 1 handful chopped spring onions; 1 handful coriander; 1 drizzle chilli oil; 200 g firm tofu; 1 tbsp soy sauce; 1 tsp maple syrup; 1 drizzle olive oil; salt; pepper

35m

Serves 2

instagram.com

Pumpkin Noodle Soup

instagram.com

35m

Serves 2

Directions

1Preheat the oven to 200°C fan.
2Half the pumpkin and use a vegetable peeler to remove the skin.
3Cut the pumpkin into small cubes.
4Toss the pumpkin with a little olive oil, salt and pepper on a baking tray.
5Roast the pumpkin in the oven for about 15 minutes, until it starts to soften.
6Grate the firm tofu on the coarse side of a box grater and pat it dry thoroughly with kitchen paper.
7Take the tray out of the oven and add sliced ginger and whole garlic cloves (skin on) to the roasted pumpkin.
8Push the pumpkin, ginger, and garlic to one side of the tray.
9Add the shredded tofu to the other half of the tray.
10Drizzle the tofu with soy sauce, maple syrup, and a little olive oil, tossing to coat.
11Bake for another 20 minutes, mixing the tofu 10 minutes in, until the tofu is golden and the garlic is sweet and roasted.
12Once cooked and cooled slightly, squeeze the garlic out of its skin and add it to a blender along with the roasted pumpkin and ginger.
13Add coconut cream, peanut butter, tahini, tamari, vegetable stock, and lime juice to the blender.
14Blitz until completely smooth and creamy, then taste and season well.
15Pour the sauce into a saucepan and warm it through gently on the hob.
16Cook rice noodles according to package instructions and drain them well.
17Divide the noodles between two bowls and ladle over the hot pumpkin sauce.
18Top with the golden tofu, shredded carrots, greens, spring onions, and a drizzle of chilli oil.

Ingredients

0.5 small pumpkin
2 inch ginger
5 garlic cloves
200 ml coconut cream
350 ml vegetable stock
1 tbsp tamari or soy sauce
1.5 tbsp peanut butter
1 tbsp tahini
1 lime, juiced
2 nests rice noodles
1 handful Shredded carrots
1 handful chopped spring onions
1 handful coriander
1 drizzle chilli oil
200 g firm tofu
1 tbsp soy sauce
1 tsp maple syrup
1 drizzle olive oil
salt
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.

Pumpkin Noodle Soup

35m

Serves 2

instagram.com

Pumpkin Noodle Soup

instagram.com

35m

Serves 2

Directions

1Preheat the oven to 200°C fan.
2Half the pumpkin and use a vegetable peeler to remove the skin.
3Cut the pumpkin into small cubes.
4Toss the pumpkin with a little olive oil, salt and pepper on a baking tray.
5Roast the pumpkin in the oven for about 15 minutes, until it starts to soften.
6Grate the firm tofu on the coarse side of a box grater and pat it dry thoroughly with kitchen paper.
7Take the tray out of the oven and add sliced ginger and whole garlic cloves (skin on) to the roasted pumpkin.
8Push the pumpkin, ginger, and garlic to one side of the tray.
9Add the shredded tofu to the other half of the tray.
10Drizzle the tofu with soy sauce, maple syrup, and a little olive oil, tossing to coat.
11Bake for another 20 minutes, mixing the tofu 10 minutes in, until the tofu is golden and the garlic is sweet and roasted.
12Once cooked and cooled slightly, squeeze the garlic out of its skin and add it to a blender along with the roasted pumpkin and ginger.
13Add coconut cream, peanut butter, tahini, tamari, vegetable stock, and lime juice to the blender.
14Blitz until completely smooth and creamy, then taste and season well.
15Pour the sauce into a saucepan and warm it through gently on the hob.
16Cook rice noodles according to package instructions and drain them well.
17Divide the noodles between two bowls and ladle over the hot pumpkin sauce.
18Top with the golden tofu, shredded carrots, greens, spring onions, and a drizzle of chilli oil.

Ingredients

0.5 small pumpkin
2 inch ginger
5 garlic cloves
200 ml coconut cream
350 ml vegetable stock
1 tbsp tamari or soy sauce
1.5 tbsp peanut butter
1 tbsp tahini
1 lime, juiced
2 nests rice noodles
1 handful Shredded carrots
1 handful chopped spring onions
1 handful coriander
1 drizzle chilli oil
200 g firm tofu
1 tbsp soy sauce
1 tsp maple syrup
1 drizzle olive oil
salt
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.