- pumpkin: 250 g
- shallot onion: 1 piece(s)
- garlic cloves: 1 piece(s)
- vegetable bouillon: 250 ml
- salt: 2 pinch(es)
- pepper: 2 pinch(es)
- nutmeg: 2 pinch(es)
- smoked/cured tofu: 100 g
- vegan whipped cream: 10 ml
Coarsely chop the shallot onions and the garlic cloves and sweat them in a pan with some oil.
Dice the pumpkin and briefly sweat as well. Deglaze with the bouillon and let simmer on low heat for about 20 minutes.
Dice the smoked/cured tofu and sauté.
Whisk the whipped cream until it becomes fluffy.
When the pumpkin is cooked puree the soup and season it.
Serve in a soup bowl with some whipped cream if you'd like. Garnish with the smoked/cured tofu.