Spicy pumpkin soup, lemongrass and basil


Vegan Thai pumpkin soup

You'll love this intensely flavoured vegan soup!

Serves 2.


1 teaspoon white peppercorns

1 coriander root

1 garlic clove

1 teaspoon salted soybeans

500 ml vegetable stock

200 g pumpkin, peeled and finely diced

10 g lemongrass, sliced

20 g shallot, sliced

10 g pumpkin seeds, unsalted, dry roasted

75 g tofu, diced

1 tablespoon vegetarian roasted chilli paste

1 tablespoon light soy sauce

1 pinch salt

50 g coconut cream