Ginger pumpkin velouté with crispy tofu and pumpkin seeds

Ingredients

For 1 serving

• Pumpkin350 g
• Tofu150 g
• Cornstarch1 teaspoon
• Pumpkin seeds15 g
• Extra virgin olive oil1 tablespoon
• Ginger5 g
• Saltto taste
• Black pepperto taste

Contains: 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 ginger by scraping it with a teaspoon and grate it finely.
2. Put the pumpkin and ginger in a pot with a pinch of salt and cold water just to cover, bring to the boil and cook over medium heat with the lid ajar for 15–18 minutes, until the pumpkin mashes easily with a fork.
3. Meanwhile pat the tofu dry with kitchen paper, cut it into roughly 1.5 cm cubes and roll them in the cornflour, shaking off the excess.
4. Heat half 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 it lightly.
5. In the same pan toast the pumpkin seeds over medium heat for 2 minutes, until they start to pop.
6. Blend the pumpkin with a stick blender, adding a little cooking water at a time until the velouté is smooth and creamy; season with salt and black pepper.
7. Pour the velouté into a bowl and top with the crispy tofu, the pumpkin seeds and the remaining raw olive oil.