Ginger pumpkin velouté with crispy tofu and Parmesan

Ingredients

For 1 serving

• Pumpkin350 g
• Carrots100 g
• Ginger10 g
• Tofu150 g
• Parmigiano Reggiano15 g
• Pumpkin seeds10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, soy

In season: September – February

Method

1. Peel the pumpkin, remove the seeds and strings and cut it into roughly 2 cm cubes; peel the carrots and slice them into rounds, then peel and grate the ginger.
2. Put the pumpkin, carrots and ginger in a pot, just cover with hot water, salt and bring to the boil; cook covered over medium heat for 20 minutes, until the pumpkin crushes easily with a fork.
3. Meanwhile pat the tofu dry with kitchen paper and cut it into 1 cm cubes. Heat the oil in a non-stick pan over medium-high heat and fry the tofu for 8–10 minutes, turning often, until golden and crisp on all sides; salt lightly.
4. In the same dry pan toast the pumpkin seeds over medium heat for 2 minutes, until they start to pop.
5. Blend the vegetables with a stick blender, adding a little cooking water at a time, until smooth and creamy; adjust salt and pepper.
6. Pour the velouté into a bowl and top with the crispy tofu, shaved Parmesan and toasted pumpkin seeds.