TOFU MISO BAKED PUMPKIN SOUP
PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4 (MAKES 1.75 LITRES/ 7 CUPS)
2 unpeeled medium (300g)
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,
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.