This healthy, vegan Pumpkin Noodle Soup with Smoky Tofu is a warming and delicious autumnal recipe. Comes with a quick and easy recipe for making your own vegetable stock!
Pumpkin soup is such a classic autumn dish, healthy, delicious and so easy to make, and this Vegan Pumpkin Noodle Soup with Smoky Tofu is no exception. There is no doubt that pureed soups are some of the most convenient and comforting dishes you can possibly make, but they can become a little monotonous.
So every once in a while I like to do things a bit differently.
That’s when my spiralizer comes in handy!
Pumpkin veggie noodle soup
Making spiralized veggie noodle soups is so much fun! They really don’t require a lot of effort and the result always brings a smile to my face. Plus they cook so quickly too. See for example, my ever popular post on How To Make Spiralized Vegetable Soup I shared a while ago. This easy veggie noodle soup takes only 10 minutes to cook!
This healthy pumpkin soup recipe can be cooked just as quickly if you prepare the stock ahead (or use ready-made stock).
Homemade Vegetarian Stock
If you visit my blog regularly you may have noticed that I don’t usually use stock in my recipes. But this vegan pumpkin soup, consisting mainly of pumpkin and potato, really would be too bland without it. Making your own stock is super easy (and you can prepare it ahead and refrigerate for a couple of days until you are ready to make the soup). There is no chopping involved and you can prepare the rest of the ingredients while the stock is cooking away (if you prefer not to make it ahead).
See my Instructions below for more details.
Pumpkin soup with tofu
This vegan pumpkin soup can be served with or without the tofu. The tofu makes it a more substantial, hearty dish, adding a delicious, smoky flavour and extra protein. I think there is a perception that tofu is a meat substitute and something that only vegetarians are interested in.
I love the light, delicate texture and mildly nutty flavour of tofu and use it often in my cooking. Most of the time – just because I like it (rarely as a meat substitute). It tastes soo good fried with a bit of smoked paprika!
Fan of tofu?
You may also like this easy, delicious Petits Pois Tofu Vegan Curry!
More pumpkin recipes
Other easy pumpkin recipes you might like include this Pumpkin Garlic Pasta with Arugula. Simply roast the pumpkin, then combine with pasta, fresh arugula and roasted garlic! You may also like these Dairy Free Pumpkin Brownies. Pumpkin makes a fantastic ingredient in bakes!
Check out also this other veggie noodles recipe – my easy, autumnal Turkey Shepherds Pie with Pumpkin and Spiralized Potato.
You may also like this collection of over 12 creamy vegan soups.
Vegan Pumpkin Noodle Soup with Smoky Tofu
Ingredients
- 300 g pumpkin peeled, spiralized
- 3 medium potatoes approx.300g, peeled, spiralized
- 180 g tofu
- 1 teaspoon smoked paprika
- 2 garlic cloves finely chopped
- 4 tablespoons olive oil
- ½ teaspoon onion granules
- For the stock: 1 medium carrot peeled, 1 medium onion, 1 small celery stalk, 6 sprigs fresh parsley, 1 bay leaf, 1 whole allspice, 1 teaspoon coarse sea salt, pepper to taste, 1.25 litre hot water
- Freshly chopped chives for serving
Instructions
- Start by making the vegetable stock. Place the onion, carrot, celery, parsley, bay leaf and allspice in a saucepan, add the hot water, salt and pepper, cover and bring to boil. Lower the heat and simmer for 30 minutes. Strain the stock and set aside.
- While the stock is cooking spiralize your vegetables (pat dry the spiralized potatoes with a paper towel to remove excess starch and water) and prepare the rest of the ingredients. In a fairly large pot heat up 2 tablespoons of the oil, add the garlic, onion granules and the spiralized potatoes. Cook over a medium heat for 1 minute stirring all the time. Add the spiralized pumpkin, season lightly and continue cooking for 4 more minutes stirring often. Add the vegetable stock, cover, bring to boil and cook for 4-5 minutes.
- While the soup is cooking prepare the tofu. Gently squeeze the water out of the tofu and cut the tofu into thick matchsticks. In a frying pan heat up 2 tablespoons of the oil with the smoked paprika, add the tofu, season lightly and fry over a medium/high heat for about 3 minutes, stirring often.
- To serve, ladle the soup into individual bowls, add the tofu, sprinkle with freshly chopped chives and enjoy!
Pin Vegan Pumpkin Noodle Soup with Smoky Tofu!
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RECIPE LINK PARTIES
I am bringing this Vegan Pumpkin Noodle Soup with Smoky Tofu to #CookBlogShare, hosted this week by Hijacked By Twins. Also sharing with Free From Fridays, Recipe of the Week, Fiesta Friday, co-hosted this week by Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.
I am linking this recipe up to this month’s Recipe Redux – October’s challenge is Good Gut Health.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
So creative and flavorful! Love the beautiful colors, too!
Thank you!
Your soup looks absolutely delicious, Monika! I love pumpkin soup. It reminds me of my childhood. I’ve never had spiralled pumpkin though. I’d really like to try your soup! Thanks for joining in with #FreeFromFridays.
Thanks Mel, spiralized pumpkin is so much fun, do give it a go:)
I love this! My daughter and I actually like tofu. The husband and son not so much. But who cares, the son is away and the husband can get takeout if he refuses to eat it, I’m making this!! I bought so many pumpkins and I keep forgetting to use my spiralizer. Thanks for the perfect recipe!
Thanks Angie, tofu is such an unoffensive product I find it strange that people have such strong feelings about it, in my house there are also both lovers and haters of tofu. Do use your spiralizer, it’s so much fun:)
This looks lovely and healthy and that tofu with the smoked paprika must be really tasty too!
Thank you Corina, I thought the tofu was a tasty addition to this simple soup.
Oooh I am loving all of the recent soup recipes. I have to get making some now that it is getting colder. Thank you for sharing with #CookBlogShare x
Thank you Kirsty, I’ve been making more soups than ever this autumn, I’ll probably link up another one soon:)
We always have an argument regarding tofu, I love it and M, not so much! Saying that this recipe might be just the thing that will change his mind, it looks and sounds delicious 🙂
Thank you for bringing this to Fiesta Friday, a perfect recipe for sharing 🙂
Thank you Petra, I face a similar challenge with my kids every day, someone always doesn’t like something. Oh, well… Happy FF:)
🙂 x
Pumpkin soup is my absolute favourite soup. Love the colour and the flavour. Yours looks so delicious and I like the addition of smoky tofu.
Thank you! I am glad you like the smoky tofu, it was a last minute thought but I was very pleased with this addition, it tasted great.