The sweetness of the pumpkin and the creaminess of the tofu make this soup perfect for
autumn . The combination of flavors and textures makes for a satisfying and healthy meal.

material:

1 pumpkin (peeled and cut into bite-sized pieces)
1 firm tofu 
2 cloves of garlic (finely chopped)
1 inch of grated ginger
2 cups of vegetable soup
1 cups of water 
1 tablespoon of soy sauce 
2 tsp miso
2 green onions, sliced
​​sesame oil 1 tablespoon


salt and pepper To taste   






Instructions:




Heat sesame oil in a large pot over medium heat.


Add garlic and ginger and sauté for 1-2 minutes until fragrant.


Add pumpkin chunks and cook for 5 minutes, stirring occasionally.


Add vegetable broth, water and soy sauce and bring to a boil .


Reduce heat and simmer soup for 20 minutes or until pumpkin is tender.


Mixthemiso well.


Add tofu cubes and cook for an additional 5 minutes.


Season with salt and pepper.


Pour the soup into a bowl and garnish with green onions  

Also add other vegetables such as carrots and mushrooms to this recipe.

Enjoy the fragrant and delicious Japanese-style pumpkin tofu soup!