A comforting and fanciful main dish!
| 800 g peeled off pumpkin | |
| 1 red onion | |
| 150 g tofu | |
| 800-1000 ml hot water (or vegetable broth) | |
| 4 Tablespoons extra-virgin olive oil | |
| 2 Tablespoons apples' vinegar | |
| 2 Tablespoons soy sauce | |
| chives | |
| salt |
| 1. | Chop the tofu in cubes and put them in a little bowl. In another bowl mix two spoons of oil, the soy sauce, the vinegar and a teaspoons of ground chives. Pour the sauce over the tofu and let rest for a few hours. |
| 2. | In a large pot warm up the remaining oil and brown in it the chopped onion. Then add the pumpkin cut in pieces and brown it for a few minutes, stirring often. Add now the water, cover and cook for about 20 minutes or until the pumpkin is tender. Adjust in salt and blend with the hand blender until smooth. Let rest for a few hours too. |
| 3. | When is time to serve divide the soup into the bowl and complete with a spoonful of marinated tofu. |
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