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Creamy pumpkin curry with tofu
Velvety pumpkin cream curry with golden tofu croutons

Creamy pumpkin curry with tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This isn't a traditional soup, but a silky, rich cream where pumpkin sweetness meets the freshness of Thai flavours. The secret lies in roasted pumpkin: unlike boiling, roasting concentrates flavours and sugars, making the result much more intense. The crispy tofu topping adds texture to the creamy base.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Modern Fusion

Ingredients

Equipment Needed

  • Stick blender or liquidiser
  • Baking tray
  • Frying pan

Allergen Information

⚠️ Soya

Instructions

1 ✓

Dice the pumpkin, drizzle with a little oil, and roast in a 200°C oven for 20-25 minutes until edges start to brown and it softens.

Tip: Caramelisation gives the cream soup its deep, sweet base flavour.
2 ✓

Meanwhile, dice the tofu, pat dry, and fry on all sides in a pan with a little oil until crispy. Salt, then set aside.

Tip: Tofu is good when it 'knocks'. If it stays soft, it provides no contrast to the soup.
3 ✓

Chop the onion, garlic, and ginger. In a saucepan, sauté onion until translucent, then add garlic, ginger, and curry powder. Fry for 1 minute.

Tip: 'Waking up' spices in hot oil is essential for full flavours.
4 ✓

Add the roasted pumpkin and coconut milk. Bring to a boil, then remove from heat.

Tip: If too thick, add a little water or stock.
5 ✓

Blend the soup until completely smooth with a stick blender. Season with salt, pepper, and lime juice.

Tip: Lime acidity is essential to counterbalance the sweetness of the pumpkin and coconut milk. Taste as you go!
6 ✓

Serve ladled into bowls, pile the crispy tofu in the centre, and sprinkle with fresh coriander.

Tip: The soup texture is best if you add the topping only when serving so it doesn't get soggy.

Recipe FAQ

Can I use frozen pumpkin?
Yes, but the taste of roasted fresh pumpkin is much more characterful. If using frozen, skip roasting and cook directly in the sauce.
The cream is too thick, what do I do?
Dilute with a little vegetable stock or water to the desired consistency.

Ingredients

  • 400 g Pumpkin (cleaned)
  • 300 g Firm tofu
  • 400 ml Coconut milk
  • 2 tsp Curry powder
  • 2 cloves Garlic
  • 1 pc Red onion
  • 10 g Fresh ginger
  • 20 ml Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 10 g Fresh coriander
  • 1 pc Lime