-1 Pumpkin, cubed
-1 large onion
-1 clove of garlic
-1 Tbs. of nutmeg
-1 Tsp. of black pepper & cayenne - you don't have to add these.
-Vegetable Stock/coconut milk (I used coconut water)
-Garnish with cilantro and paprika
-6oz. of tofu
1) Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add some water and coat with spices, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.
2) Transfer vegetables to blender; heat over medium. Pour water, and tofu inside and puree until smooth. Transfer to a bowl, and sprinkle with cilantro & paprika.
Watch the video below to see how it is made.
Recipe written by: ChrisGoneRaw