Cream of pumpkin soup
This nut squash soup has a nice orange color because nut squash is high in beta-carotenes. The tofu gives the soup its creamy texture with very little fat and lots of protein.
List of ingredients (6 people)
1 liter of vegetable broth
2 large onions, cut into cubes
1 kg of walnut squash, peeled and diced
500 g of soft tofu, drained and diced
1 teaspoon of ground ginger
1 teaspoon of lemon juice
½ tablespoon of dried thyme
1 teaspoon of salt
Freshly ground black pepper
Fresh thyme or finely chopped lemon peel for garnish (to taste)
Preparation:
Heat 50ml vegetable broth in a large saucepan over medium heat.Add the onion cubes and cook for about 3 minutes. Add the pumpkin and the remaining vegetable broth. Bring to a boil over medium heat and let the pumpkin cook over low heat for about 20 minutes over low heat until very soft.
Add the remaining ingredients and spices and simmer for another 2 minutes until the tofu is hot.
Pass the soup in the mixer in portions, pour it back into the pot and heat it again, without boiling it.
Arrange the soup in bowls and garnish with fresh thyme or lemon peel to taste.
Nutritional values per Person
25 g carbohydrates 10 g proteins 3g fats 155 kcal