I love soup in the fall and winter.
I especially love all things pumpkin but have never been a fan of sweet soups.
This soup is savory with a little kick of maple just compliment the pumpkin, without being overly sweet.
The tofu scallops are a nice smoky touch and add some protein to make this soup a more filling and satisfying meal.
Serve with a side of crusty bread and you are all set for a quick, easy and delicious dinner! And those kinds of dinners are always my favorite!
INGREDIENTS:
Soup
2 cans organic pumpkin
1 medium onion diced
2 teaspoons garlic
4 cups vegetable broth
2 teaspoon thyme
1 teaspoon salt
1/ 2 teaspoon pepper
1 teaspoon liquid smoke
2 teaspoons maple syrup
Tofu scallops
1 block extra organic tofu
1/4 cup coconut aminos
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon maple syrup
1 teaspoon liquid smoke
COOKING INSTRUCTIONS:
Soup
In a large pot or dutch oven, add a few teaspoons of oil and heat.
Add diced onions, and minced garlic, and cook until onions become translucent.
Add onion and garlic to a blender or food processor, along with the pumpkin, and 2 cups of the vegetable stock. Process until completely smooth.
Add mixture back to the pot with the rest of the ingredients, and remaining 2 cups of broth.
Stir well, and let soup simmer for 20 minutes.
Serve topped with tofu scallops.
Tofu scallops
Wrap tofu in a clean kitchen towel, or a few paper towels. Place a few books on top of the tofu for 15 minutes to remove excess liquid.
Mix aminos, garlic, salt, maple syrup, and liquid smoke in a 9x13 or other large shallow dish.
Cut block of tofu in half length wise. If you have a a small circle cutter, begin cutting circles resembling scallops from the the two pieces of tofu. You will have scrap pieces left over. Save them, and toss in marinade as well. They will still taste good, just wont look as nice as the circles. You could also use the scraps for something else later.
If you do not have a circle cutter, you can just cut 1 inch by 1 inch cubes from the tofu.
Place tofu in the marinade, and let sit covered in the fridge for at least one hour.
When tofu is ready, heat a large skillet over medium heat, adding a few teaspoons of oil.
Add tofu pieces and some of the marinade to the pan. Cook until each side begins to brown and the scallops get a crispy edge.
Add finished scallops to the pumpkin soup, and serve while hot.
If you like this recipe, try these:
Vegan Beer Cheese and Potato Soup
