4 pers For the soup: 200 g of carrots, 600 g of pumpkin, 1 medium-sized onion (75 g), 40 g of ginger, ½ tablespoon of De Hobbit Vegetable Stock, olive oil, sea salt & pepper For the tofu croutons: ½ pack of De Hobbit tofu, 3 cloves of garlic, 50 ml of olive oil, 25 ml of sweet soy sauce, juice of half a lemon, curry powder, sea salt & pepper or soy sauce, 5 large tablespoons of non-dairy milk 4 level tablespoons of flour, 2 tablespoons of panko or breadcrumbs, sunflower oil or olive oil for frying
1. Start by preparing the soup: Heat the oven to 200° and place a sheet of baking paper over a baking tray. Wash the carrots and cut them into large pieces of about 4 cm without peeling them. Wash and then slice the pumpkin in two. Remove the seeds with a spoon and slice the pumpkin halves into smaller pieces. Mix the carrot and pumpkin pieces in a little olive oil, pepper and sea salt and spread them over the baking tray. Place the tray in the oven and bake until the pieces are done and have a golden brown crust. This will take about 30 minutes. 2. While the pumpkin is in the oven, marinade the tofu: Press the tofu between two sheets of kitchen paper to absorb the excess water. You can speed the process up by resting a heavy object, such as a pan, on top. In the meantime, mix the pressed garlic with the olive oil, soy sauce, lemon juice and a teaspoon of curry powder in a shallow bowl or dish. Season with sea salt and pepper. Slice the tofu into 1.5 cm cubes and pat them dry with kitchen paper. Gently mix the cubes into the marinade. Leave the tofu to marinate for at least thirty minutes. 3. Then finish the soup: Chop the onion roughly. Peel and grate the ginger. In a large cooking pan, heat a little olive oil on a medium heat. Add the onion and ginger and fry until glazed and golden brown. Add a little water to free the ginger if necessary. Add the roast pumpkin and carrots and pour in 0.5 l of boiling water. Once the mixture has heated through add the vegetable stock, pepper and plenty of salt. Mix the soup with a hand blender for a smooth and uniform texture. Season to taste with plenty of sea salt and pepper, or soy sauce, and add water to adjust the thickness. 4. Fry the croutons just before serving: In a dish, mix the non-dairy milk with the flour to make a runny batter. Add a pinch of curry powder with some pepper and sea salt. Spread the panko over a plate and season with lots of pepper, sea salt and plenty of curry powder. Leave the tofu blocks to drain. Dip the tofu blocks in the milk/flour mixture, then in the panko. Make sure you cover all the sides. In a large non-stick pan, heat a little oil on a high heat. Fry the croutons on all sides until golden brown and dry off on some kitchen paper.