You'll love this vegan soup with its intense flavors!
1 teaspoon white peppercorn
1 coriander root
2 garlic cloves
1 tablespoon salted soy beans
500 ml vegetable stock
200 g pumpkin, peeled and cut in small cubes
1 lemongrass stalk, sliced
5 shallots, sliced
1 tablespoon pumpkin seeds
75 g tofu, cut in cubes
2 tablespoons vegetarian roasted chili paste
1 tablespoon soy sauce
1 pinch salt
50 g coconut cream
2 tablespoons lime juice
1 handful sweet basil leaves (reserve a few to garnish)
1 handful lime basil leaves
2 tablespoons vegetable oil, to stir-fry
Pound peppercorn, coriander root and garlic cloves to achieve a smooth paste.
Pour oil in a saucepan. Over medium heat, stir fry garlic-coriander paste and soy beans until it starts to release the flavors. Briefly stir-fry pumpkin, lemongrass and shallots. Then pour the stock into the saucepan.
Cover the pan with a lid and cook on low heat for about 20 minutes.
Then, transfer the mixture in a food processor and blend until smooth. Pour into the saucepan, add tofu and seasoning (chili paste, soy sauce and salt). Mix well and cook for 5 more minutes.
On low heat, add coconut cream, pumpkin seeds, lime juice. Mix well. Taste to see if any extra seasoning is required, then add basil leaves and remove from the heat.