Creamy Pumpkin Tofu Soup

by ActiveSG Masters Club, on August 9, 2020

Preparation          Cook          Portion
    10 mins             20 mins       Serves 2

 

This nutrient-dense recipe is not only packed with vitamins, minerals and proteins but has fewer calories compared to a traditional cream pumpkin soup. Choose tofu that are fortified with calcium for greater bone strength.

 

A nutrient-dense diet helps one to achieve optimal health.
Click here to find out what happens when you don’t get enough nutrients.

 

Ingredients

200g of pumpkin, steamed
2 garlic cloves, peeled and crushed
½ medium onion, peel
and roughly chopped
150g of silken tofu
600ml of vegetable or chicken stock
½ tbsp of sunflower oil
Salt and pepper, to season

 

Instructions

1. Add olive oil to a large pot over medium heat.
Stir fry garlic and onion for about 5 mins or
till soft and fragrant.

2. Add steamed pumpkin and cover with stock.
Leave it to simmer over medium heat,
for 5 - 10 mins.

3. Add silken tofu and cook for 2 - 3 mins.
Season with salt and pepper.

4. Add soup to a blender and blend till smooth.
Serve and enjoy!

 

Steam the pumpkin first and scoop
the filling after for easy handling.

 

In collaboration with:

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