A really simple slow cooker recipe, creamy pumpkin soup is an Autumn favourite, best served with warmed crusty bread.
MAKES: 6 to 8 Generous serves
1 1/4 Cups water
1 Pack Earth Source Foods Momen Tofu
2 Tablespoons tamari sauce
2-3 Tablespoons stock
1/4 Teaspoon grated nutmeg
I Spring onion
1 Inch piece of ginger
1 Small head of broccoli
1 Teaspoon salt
2 Tablespoons savoury yeast flakes (optional)
1/4 Cup nuts of choice, we used pistachios
1 Spring Onion
1 Tablespoon oil
Peel pumpkin and scoop out and discard seeds. Cut into rough chunks and throw into slow cooker. Peel the piece of ginger and put in whole, add water, soy sauce, stock powder (or use liquid veggie stock) chopped spring onion and nutmeg and pepper.
Depending on your slow cooker cook for approximately 2-3 hours on high or 4 to 6 on low.
When pumpkin is really soft, carefully load in batches into a food processor to puree including the stick of ginger if desired. In one batch add the packet of drained Momen tofu and whizz until creamy and smooth. Alternately for a chunkier soup, just mash with a potato masher. Pour back into slow cooker. Test for seasoning and add salt and pepper to taste.
To make the garnish chop the broccoli, nuts and and spring onion into tiny pieces, heat oil in a small fry pan and add chopped ingredients. Fry until hot and browning then add ground salt and yeast flakes and stir through. Remove from heat and sprinkle liberally on top of the soup.
This soup can be easily made on the stove in a large saucepan following the same steps on a medium heat.
This soup can be frozen in batches for a quick meal when you're busy.
VEGAN*/ DAIRY-FREE/ GF*