# Pumpkin Noodle Soup

A pumpkin noodle soup topped with easy umami shredded tofu, perfect for a cozy season and packed with plant-based goodness.

- Servings: 2 servings
- Total time: 35 min
- Cuisine: Middle Eastern
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- vegetable peeler
- baking tray
- mortar and pestle
- box grater
- kitchen paper
- blender
- saucepan
- bowls

## 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.

## Source

- Original video: https://www.instagram.com/p/DP1bFVcDGaS/
- Recipe page: https://www.cliprecipe.com/recipe/31916c37-51ae-49e0-a55b-e3b5d7cdc4de
- Extracted: 2025-10-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt