November 11, 2013

Coconut Pumpkin Tofu Soup

I had two sugar pie pumpkins on decoration for fall and I finally decided to cut into them and make some soup!  I didn't want the seeds to go to waste, so I decided to make a batch of my Spiced Pumpkin Seeds for my salads for the week as well.  I've been seeing pumpkin mixed with coconut all around this fall and knew that I had to create a coconut pumpkin soup.  I made a meal out of it by adding the tofu, but that's completely optional.  You can substitute the tofu for noodles or omit it completely.

Coconut Pumpkin Tofu Soup
Serves 4
Calories per Serving: 189
Fat: 6.6g - Protein: 14g - Carbs: 25.8g - Fiber 11.3g

  • 4 cups pumpkin puree (fresh or canned)
  • 2 cups vegetable broth
  • 1/4 cup coconut milk
  • 1 T curry powder
  • 1 T ginger powder
  • 1 block extra firm tofu (optional)
  • Garnish: pumpkin seeds, additional coconut milk, additional ginger
  1. Add all of the ingredients (except the garnishings) to a large pot and bring to a boil
  2. Reduce the heat to a simmer and let cook until everything is hot
  3. Adjust spices for personal preference
  4. Serve with homemade pumpkin seeds, additional ginger, and coconut milk

Homemade Pumpkin Puree
  • 1-2 Sugar Pie Pumpkins
  1. Preheat the oven to 425 degrees F
  2. Cut the pumpkins in half and thoroughly remove all of the seeds and pulp
  3. Place the pumpkin halves on a baking sheet
  4. Roast for about 20-25 minutes until soft and tender; depending on the size of the pumpkin
  5. Once tender, remove from the oven and allow to cool for several minutes
  6. Working in batches, scrap the pumpkin away from the skin and transfer it to a high speed blender or food processor 
  7. Process until smooth and creamy

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