Recipe

Autumn πŸ‚ TEMPHtations Vegan 🌱 Creation 6:

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Autumn πŸ‚ TEMPHtations Vegan 🌱 Creation 6:

Roasted pumpkin and coconut soup, topped with fried Tempeh coated in gochujang.

Serves: 3-4

Ingredients
* 2 shallots πŸ§… roughly chopped
* 3 Vegetable Stock Cubes
* 2 Cups of Water πŸ’¦
* 2 Cloves garlic πŸ§„
* 1 tsp of chilli 🌢 flakes
* 1 tsp fennel seeds
* 1/2 tsp cumin
* 1 tsp nutmeg
* 500 g Pumpkin πŸŽƒ cut and diced
* 2-3 Tbsp Olive Oil
* Salt & Pepper to taste
* 400g Coconut Milk πŸ₯›
* Garnish with Toasted Coconut 🌴 Flakes

Instructions
* Preheat the oven to 200 C.
* Generously drizzle olive oil, salt and pepper and spices on the pumpkin and garlic and roast in the oven for approximately 30 mins till soft
* Now heat oil in the pan, add the shallots and fry until translucent. Add the pumpkin mix and saute for 2-3 mins.
* Crumble the vegetable stock cubes. Add 2 Cups of water. Simmer
* Now add coconut milk
* Blend and adjust the seasoning!
* The soup is ready

For the Fried Tempeh topping:

– Cut 300g of @plantpowerfoods Tempeh in squares, coat In 3 tablespoons of gochujang paste.
– Now fry in a bit of oil till nicely browned

Serve the roasted pumpkin soup, topped with fried Tempeh. Garnish with diced red peppers, steamed broccoli πŸ₯¦ and parsley 🌿

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