Roasted Pumpkin Soup with a Protein Twist

There’s something magical about pumpkin season — the colours, the coziness, and that sweet roasted flavour that instantly makes everything feel like autumn.Pumpkin soup is a true fall classic — creamy, warming, and full of comfort.

But this version comes with a little plant-based twist: we’re adding tofu to make it extra creamy and rich in protein, without any dairy!A simple trick that turns your favourite autumn soup into a satisfying, high-protein meal.

Ingredients (serves 4)

800 g pumpkin (e.g. Hokkaido and/or butternut), peeled and chopped

2 red bell peppers, halved and deseeded

1 onion, peeled and quartered

1 whole head of garlic (keep it unpeeled, just slice off the top)

2 handfuls cherry tomatoes

2 sprigs fresh rosemary

2 tbsp tomato paste

200 g firm tofu

approx. 2 tsp salt (or to taste)

¼ tsp ground black pepper

Method

1. Preheat the oven to 200°C.

2. Arrange all vegetables with the rosemary on a baking tray, and season with salt and pepper.

3. Roast for 35–40 minutes, until the vegetables are soft and slightly golden.

4. Transfer them to a blender, add tofu, tomato paste, and enough water (or vegetable broth) to reach your preferred consistency.

5. Blend until smooth and creamy. Taste and adjust seasoning with more salt, pepper, or fresh rosemary.

Serve the soup warm, topped with a swirl of soy yogurt and fresh herbs (I used coriander).

Enjoy it with a slice of crusty bread for the perfect cozy autumn meal.