Pumpkin Mango Soup with Tempeh Crumble

Prep 20 min·Cook 30 min·Total 50 min·4 servings·VEGAN·600 kcal

Pumpkin mango soup with a coconut milk swirl, tempeh crumble and sprouts in a bowl from above

Ingredients

For the soup

1 medium pumpkin (butternut or Hokkaido, about 800 gr (28 oz.))
1 onion
2 garlic cloves
1-2 cm (1/2 to 3/4 inch) fresh ginger
2 Tbsp coconut oil
400 ml (1 2/3 cups) coconut milk
600 ml (2 1/2 cups) vegetable stock
1 ripe mango
1 tsp salt
2-3 pinches pepper
1 tsp smoked paprika
1 lime (juice only)
chili (fresh or flakes, to taste)

For the tempeh crumble

200 gr (7 oz.) tempeh
4 Tbsp coconut oil
4 Tbsp soy sauce
1 tsp maple syrup
1/2 tsp chili flakes
1 squeeze lime juice

To serve

microgreens or sprouts (optional)
2 Tbsp coconut milk (for drizzling, optional)

Equipment: Large pot, Immersion blender or blender, Frying pan, Grater for the ginger, Citrus press

Instructions

Prepare

1.Peel and finely chop the onion and garlic, peel and finely grate the ginger.
2.Peel and deseed the pumpkin and cut it into small pieces. Hokkaido does not need peeling.
3.Peel the mango and cut the flesh off the stone.

Cook the soup

1.Heat the coconut oil in a large pot and soften the onion, garlic and ginger until translucent.
2.Add the pumpkin pieces and fry for 5 minutes, stirring.
3.Add the coconut milk, vegetable stock, mango pieces, salt, pepper and smoked paprika and bring to the boil.
4.Cover and simmer for 20 minutes, until the pumpkin is soft.
5.Blend smooth with the immersion blender or in a blender.
6.Stir in the lime juice, heat through once more and season with chili, salt and pepper.

Fry the tempeh crumble

1.Crumble the tempeh into small pieces with your hands.
2.Heat the coconut oil in a frying pan and fry the tempeh over medium-high heat until crisp.
3.Add the soy sauce, maple syrup and chili flakes, mix well and fry for a few more minutes until the crumble is golden brown and crispy.
4.Finish with a squeeze of lime juice.

Serve

1.Ladle the soup into bowls, scatter the tempeh crumble on top and serve with microgreens or sprouts and a swirl of coconut milk if you like.

Notes

Tip from my kitchen: use a mango that gives under pressure and smells fragrant, a hard green mango brings only acidity and no sweetness. Really cut the pumpkin small, then it is soft in 20 minutes and the soup turns velvety without effort. The tempeh crumble needs a hot pan and patience, do not stir too much at the start or it will not crisp, and only add the soy sauce once the crumbs have taken on color. If you like it hotter, chop a fresh chili into the soup. Leftover soup keeps for 3 days in the fridge, the crumble is best fried fresh.

Nutrition per serving: 600 kcal · 13 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook