TOFU MISO BAKED PUMP­KIN SOUP

PREP + COOK TIME 1 HOUR 30 MIN­UTES SERVES 4 (MAKES 1.75 LITRES/ 7 CUPS)

The Australian Women’s Weekly Food Magazine - - Lifestyle Spotlight -

2 un­peeled medium (300g)

brown onions

½ (1.3kg) un­peeled un­seeded

but­ter­nut pump­kin 1 ta­ble­spoon light olive oil 1 ta­ble­spoon honey

1/3 cup (80ml) white miso paste 2 ta­ble­spoons lemon juice

300g firm silken tofu,

drained, chopped

3 cups (750ml) salt-re­duced

vegetable stock co­rian­der, to serve grilled pita bread, to serve

1 Pre­heat oven to 220°C/200°C fan. Place onions and pump­kin on an oven tray lined with bak­ing pa­per. Score pump­kin flesh in a criss-cross pat­tern, then driz­zle with oil and honey. Cover with foil; roast for 45 min­utes.

2 Re­move foil; roast for a fur­ther 30 min­utes or un­til pump­kin is ten­der. Dis­card pump­kin seeds and skins from onions.

3 Scoop pump­kin flesh into a blender. Add roasted onion, miso, lemon juice and tofu; blend un­til smooth. Pour mix­ture into a saucepan with stock. Stir over medium heat for 4 min­utes or un­til heated through.

4 Top soup with co­rian­der and serve with bread.

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