Ingredients for 1 serving
200 g Hokkaido pumpkin (without shell and seeds)
100 g waxy potatoes
100 g carrot
50g celeriac
20 g spring onions
40 g onion
3 g fresh garlic
5 g fresh, flat-leaf parsley
80 g smoked tofu
500 ml vegetable broth
10 ml of oil
1 pinch of dried lovage
Salt. pepper
Workload: low
Preparation time: about 90 minutes
Portion size: 1 serving
How to do it:

  1. Peel the onion and garlic and cut into very fine cubes. Peel
    the pumpkin pulp, potatoes, celery and carrots and cut into
    cubes. Clean the spring onion and cut into fine rings. Finely
    chop the parsley. Also dice the tofu bite-sized.
  2. Heat the oil in a pot. Add onions and garlic and sauté until
    translucent. Add pumpkin, potatoes, celery and carrots and sauté
    briefly. Deglaze with the broth and bring to the boil. With the
    lid closed, let it simmer gently for a good 15 minutes.
  3. Then go through the soup with a hand blender and puree
    about 1/3 fine. Season to taste with salt, pepper and possibly a
    pinch of sugar. Add the tofu, parsley, spring onion and a little
    lovage and stir well.
  4. Bring to the boil again briefly, place on a plate and enjoy.
    Nutritional information for 1 serving
    488 kcal 20.6 g 51.6 g 24.5 g