Tofu Soup in a Pumpkin Shell

[Guest guest]

I was looking on the net for a tofu

soup last week and saw this. I made it

last night and was it ever good. I didn't

have a pumpkin to serve it in but I will make

it again during the autumn season and serve it the

correct way. YOu could substitute with yam puree too.

Kenia

 

 

Tofu Soup in a Pumpkin Shell

 

Before preparing soup, cut out four quart-sized

pumpkins, and one large

three-quart- sized pumpkin to use as bowls and soup

tureen. Chill in the

fridge until soup is ready to be poured.

 

3 quart. vegetable broth

1 pound firm tofu, cubed

2 cups pureed pumpkin (or yam puree)

2 large onions, chopped

2-4 celery stalks, chopped fine

2 large carrots

2 pinches dried tarragon

1 clove garlic

1/2 tsp. salt

 

Add all ingredients except tofu, herbs, and salt to

pot. Slow simmer for

30 minutes, then add herbs, tofu, and salt. slow

simmer again for about

20 minutes. Pour soup into pumpkin bowls when ready to

serve.

 

I found this recipe at the below link.

 

http://members. tripod.com/ ~skylash/ dustgully/ feast.html