Get ready to transform your dinner routine with a soup that's not just a meal, but a culinary adventure! This Spiralized Pumpkin Potato Soup with Smoky Tofu is about to become your new obsession - a vegan masterpiece that combines the creamy richness of potatoes, the sweet earthiness of spiralized pumpkin, and the irresistible smoky crunch of tofu. Perfect for chilly evenings or when you need a soul-warming dish that's both nutritious and incredibly delicious, this recipe will make you fall in love with plant-based cooking all over again!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 small pumpkin, spiralized
- 2 potatoes, diced
- 1 block smoky tofu, cubed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing your ingredients. Spiralize the small pumpkin using a spiralizer to create long, noodle-like strands. Set aside.
- Dice the potatoes into small cubes, ensuring they are of uniform size for even cooking. Chop the onion and mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Next, add the diced potatoes to the pot, stirring well to combine with the onion and garlic mixture. Cook for about 5 minutes, allowing the potatoes to soften slightly.
- Pour in the 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes, or until the potatoes are fork-tender.
- While the soup is simmering, prepare the smoky tofu. In a separate pan, heat a small amount of olive oil over medium heat. Add the cubed smoky tofu and sauté for about 8-10 minutes, or until it is golden brown and crispy on all sides. Remove from heat and set aside.
- Once the potatoes are cooked, add the spiralized pumpkin to the pot. Stir well and let it cook for an additional 5 minutes, or until the pumpkin is tender.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Season the soup with salt and pepper to taste, adjusting according to your preference.
- To serve, ladle the soup into bowls and top each serving with the sautéed smoky tofu. Enjoy your Spiralized Pumpkin Potato Soup with Smoky Tofu!
Tips
- Spiralizer Secrets: When spiralizing your pumpkin, choose a firm, small pumpkin for the best noodle-like strands. Rotate slowly and consistently for uniform "noodles".
- Tofu Transformation: For extra crispy smoky tofu, pat the tofu dry with paper towels before cubing and sautéing to remove excess moisture.
- Texture Tricks: If you want a silkier soup, blend the entire mixture. For a rustic feel, leave some chunks of potato and pumpkin intact.
- Flavor Boosters: Consider adding a dash of smoked paprika or nutritional yeast to enhance the smoky flavor profile.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
