Squash soup with crispy smoked tofu and seeds

Ingredients

For 1 serving

• Pumpkin300 g
• Smoked tofu150 g
• Onion40 g
• Vegetable broth300 g
• Pumpkin seeds10 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: September – December

Method

1. Heat the vegetable stock. Meanwhile peel and chop the onion; peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm.
2. In a pot heat half the oil over medium-low heat and soften the onion for 4 minutes, until translucent; add the pumpkin and hot stock, season with salt, cover and simmer over low heat for 20 minutes, until the pumpkin breaks up with a spoon.
3. Blend with a stick blender until smooth and velvety; adjust the salt.
4. Meanwhile cut the smoked tofu into cubes of about 1 cm and fry it in a pan with the remaining oil and the rosemary over medium heat for 5 minutes, until crisp.
5. Toast the pumpkin seeds in a small dry pan for 2 minutes, until they pop.
6. Serve the soup with the crisp tofu, the pumpkin seeds and a grind of black pepper.