Pumpkin soup | ExpatWomanFood.com

Posted on

31 December 2012



Pumpkin soup


1 ½ tins of pumpkin or 750g baked, peeled and mash
1 onion, chopped
7 oz. bacon, diced
2 cloves garlic, minced
1 fl oz. olive oil
1 tsp. paprika
1tsp. mixed herbs
1 vegetable stock cube
2.5 pints water
1 pkt. silken tofu
salt and pepper to taste


  • In a soup pot brown the onions, garlic and the bacon. Add the remaining ingredients except the tofu and simmer over a medium heat for half an hour. Finally add the tofu and blend the soup until it is smooth. Serve hot.
Cooks Note

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