Sunday, October 19, 2014

Smoked Tofu Pumpkin Soup

This recipe came together rather by accident - a mix of homesickness for fall in North America, a pumpkin sighting at my local grocery store, and the delightful discovery of smoked tofu for sale at a 'meat' shop (protein shop?) near work. You may not have smoked tofu available where you live, and if that's the case I am profoundly sorry. It seriously rocks my world! I think that this recipe might be okay without smoked tofu (maybe), but thankfully I haven't had to try it without yet!


As usual, this recipe caters entirely to my tastes. I was also just kind of throwing things in as I went, so the amounts on the herbs and spices are more approximations than hard measures. If you're not sure you'll like the taste of something, just add a little and then build from there till you're happy! Lastly, if you like smoother soups and have a blender or immersion blender I would recommend frying the smoked tofu separately in a little olive oil and then waiting on adding it till the end so that you can enjoy its flavor and texture.



Smoked Tofu Pumpkin Soup

Ingredients
2 tablespoons of olive oil
1 medium onion (chopped)
4 to 6 cloves of garlic (crushed/minced)
3/4 cup of smoked tofu (cubed)
5 cups of water
Roasted pumpkin*
1/2 to 1 tablespoon of powdered ginger
1 tablespoon of dried parsley
2 bay leaves
2 shakes of nutmeg (or to taste)
Pepper (to taste)
Red pepper flakes (to taste)
Salt (to taste)
Bouillon** (to taste)
13.5-ounce can of coconut milk

*Roast a small to medium-sized pumpkin and then use the flesh from one of the pumpkin halves for this recipe.
**What I have available has changed significantly, so I leave how much bouillon and what kind to use up to you, dear reader!

Directions
1) Lord, bless!
2) Heat the olive oil over medium heat and saute the onion until soft.
3) Add the garlic and smoked tofu and continue sauteing until the onions start to brown.
4) Add the water, pumpkin, herbs and spices, bay leaves, and bouillon, mix thoroughly, and bring the soup to a boil.
5) Reduce the heat to simmer and add the coconut milk. Adjust seasonings as needed.
6) Serve as is or with a sprinkle of parmesan - a guy can dream of readily available parmesan, can't he? - and enjoy! (A couple of slices of baguette or garlic bread also make for a nice accompaniment!)

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