PUMPKIN SOUP WITH TEMPEH
Tempeh recommendation: Natural tempeh made from black beans
Creamy pumpkin soup meets golden-brown fried tempeh - a perfect duo for cold days! The velvety soup made from Hokkaido pumpkin, refined with coconut milk and aromatic spices, is harmoniously rounded off with crispy tempeh pieces and fresh herbs. A warming delight that will fill you up and make you happy!
2 servings
30 min
Ingredients
- 200 g tempeh
- 2 tbsp soy sauce
- 400 g Hokkaido pumpkin, diced
- 1 potato, diced
- 1 small onion, chopped
- 1 clove of garlic, chopped
- 1 piece of ginger to taste
- 500 ml vegetable stock
- 200 ml coconut milk
- 1 tbsp olive oil and rapeseed oil
- 1 tsp curry powder
- 1/2 tsp smoked paprika powder
- Fresh herbs (e.g. parsley)
- Sprouts (optional)
- Salt and pepper to taste
Preparation
- Prepare the soup: Sauté the onion, garlic and ginger in olive oil until soft. Add the diced pumpkin and potatoes and fry briefly. Add the curry powder and smoked paprika powder, then deglaze with the vegetable stock. Simmer for approx. 15-20 minutes until the vegetables are soft.
- Fry the tempeh: Cut the tempeh into slices and marinate in soy sauce. Fry in a pan with rapeseed oil until golden brown on both sides. Set aside.
- Add the coconut milk: When the vegetables are soft, stir in the coconut milk. Puree the soup with a hand blender until creamy. Season to taste with salt and pepper.
- Serve: Pour the pumpkin soup into bowls and place the fried tempeh on top. Garnish with fresh herbs and sprouts.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade