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Creamy, protein-packed, and full of fall flavour - it’s comfort with a twist of plant-based magic.
INGREDIENTS
Ingredients for the Soup
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2 tbsp olive oil or cooking oil of your choice
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1 medium onion, chopped
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2 cloves garlic, minced
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3 cups pumpkin purée (or roasted pumpkin flesh)
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3 cups vegetable broth
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½ cup coconut milk (plus extra for swirl garnish)
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1 medium carrot, chopped (optional, for sweetness)
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½ tsp ground cinnamon
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¼ tsp nutmeg
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Salt and pepper to taste
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Juice of ½ lemon or 1 tsp apple cider vinegar
Ingredients for the Tempeh Crumble Topping
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½ block Noble Bean Tempeh, crumbled
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1 tbsp soy sauce or tamari
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1 tbsp maple syrup
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1 tsp smoked paprika
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½ tsp garlic powder
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1 tbsp olive oil
Optional: a pinch of chili flakes or cayenne for heat
30-40 minutes
4 servings
INSTRUCTIONS
1. Prepare the soup base: In a large pot, heat olive oil or cooking of your choice over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
2. Add vegetables and seasoning: Stir in pumpkin purée, carrot, cinnamon, nutmeg, salt, and pepper. Add vegetable broth and bring to a simmer.
3. Simmer and blend: Cook for 15–20 minutes until the carrot is tender. Blend until smooth using an immersion blender or countertop blender. Stir in coconut milk and lemon juice, adjust seasoning if needed.
4. Make the tempeh crumble: While the soup simmers, heat the cooking oil of your choice in a skillet. Add crumbled tempeh and cook until golden. Add soy sauce, maple syrup, smoked paprika, and garlic powder. Continue cooking until caramelized and crisp, about 5–7 minutes.
5. Assemble and serve: Pour soup into bowls. Drizzle with a swirl of coconut milk and top generously with the tempeh crumble. Garnish with roasted pumpkin seeds or a few thyme leaves if desired.