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Spicy Roasted Pumpkin Soup With Whipped Tofu
Provided by: Chef David Chang
Ingredients1 medium- size sweet pumpkin, about 4 pounds
Kosher salt and freshly ground black pepper
3 tablespoons grape seed oil
4–5 cups chicken stock
2–4 tablespoons Sriracha hot sauce, to taste
2–4 tablespoons honey, to taste
1/2 teaspoon Japanese seven-spice blend (shichimi togarashi)
8 ounces soft or silken tofu
1 1/2 tablespoons sherry vinegar
Garnish: 1 bunch scallions, green and white parts finely chopped
InstructionsPreheat the oven to 400 degrees. Cut the pumpkin in half and remove the seeds and pulp, reserving the seeds. Season the pumpkin with salt and pepper, and drizzle each half with 1 tablespoon grape seed oil. Place the pumpkin on a baking sheet and roast for about 1 1/2 hours or until golden brown. Remove from the oven and allow to cool. Scoop out the flesh, of the pumpkin and purée in a food processor or blender with 1–2 cups stock. Pour purée into a saucepan, add 2 more cups stock, hot sauce, and honey to taste, and reheat gently, stirring to combine. If the soup is too thick, add more stock and season to taste with salt.
Meanwhile, toss the cleaned pumpkin seeds with 1 tablespoon grape seed oil and 1 teaspoon salt, place on a baking sheet, tray and bake in the oven for 20 minutes, or until the seeds are crispy, dry, and golden. Remove from the oven and sprinkle with the seven-spice blend.
Place the tofu in a food processor or blender, and purée until smooth. Season with vinegar and 1 1/2 teaspoons salt.
Top each bowl of soup with 1 tablespoon each of whipped tofu and, pumpkin seeds. Sprinkle with and scallion and serve.(Published 2006)