Creamy Pumpkin & Tofu Soup

Reminiscent of gado gado and traditional satay, this soup is a delicious year-round vegan dish, warming yet incredibly refreshing and even simpler to make.

MAKES: 4 serves


2 Medium potatoes washed and cut into chunks
1 Can coconut milk
2 cups water
2 Tablespoons vegetable stock powder (or use 2 cups liquid stock instead of the water)
3 Tablespoons red curry paste
1 Tablespoon of sugar
3 Heaped tablespoons crunchy peanut butter
2 Spring onions or 1 small onion chopped
2 Tablespoons oil

1 Pack Earth Source Foods firm tofu sliced or cubed
2 Tablespoons oil for frying


Chopped fresh coriander, capsicum, carrot, zucchini, cabbage, cucumber,
Vietnamese mint, bean shoots, water chestnuts, fresh corn, baby corn, spring onion etc


Place chopped potatoes into lightly salted water to boil. 

Meanwhile chop up the fresh vegetables into strips. Any fresh vegetables will work really well with the soup base. 

Once potatoes are tender, drain and place in a saucepan with a little oil. Add the red curry paste and sugar and heat until fragrant. Then add the peanut butter and cook for a minute. 

Pour over stock or water and stock powder, the coconut milk and the onion. Simmer for about 10 minutes. Remove from heat and allow to cool a little, then transfer to a food processor and whizz till smooth and quite a thick soup. If it seems too thick add a little more water or stock. Taste and season with salt and pepper if required. 

Place some oil in fry pan and bring to a high temperature, add the tofu and fry to golden brown on both sides. 

In large bowls ladle out a generous serving of soup and top with the sliced vegetables, herbs and crispy tofu. 


Drizzle with sweet chilli sauce and tamari for even more flavour.


Creamy Pumpkin & Tofu Soup