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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

We have a pumpkin issue… So I needed to do something with them, and what better way to use them than making vegan pumpkin soup! I’m not the biggest fan of pumpkin soup if I’m being honest, but when doing it right I love it.

I often think it tastes too sweet, but adding chili really breaks that sweetness.

Make sure to save the pumpkin seeds and make pepitas with them!

Difficulty: Beginner Prep Time 20 min Cook Time 20 min Total Time 40 mins Servings: 15 Best Season: Fall

Description

It's pumpkin season! Let's make pumpkin soup :p.

Ingredients

Instructions

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  1. Start by cutting the pumpkin in half, peeling, unpitting (make pepitas with them). Cube the pumpkin in medium sizes and transfer them to a baking tray.

  2. Next add in the peeled and halved onion and garlic.

  3. Drizzle the olive oil over the vegetables, add some salt and pepper and combine everything well.

  4. Bake in the oven for 30-40 minutes on 180C/350F.

  5. Transfer the baked pumpkin to a big pot.

  6. Add in vegetable broth, curry, soy milk and blend it all until smooth.

  7. If you want it spicy, add in some chili flakes and diced smoked tofu for extra protein.

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