Clear soup with tempeh and pumpkin · Thailand
A clear broth with tempeh, pumpkin and a Thailand-inspired flavour base.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the pumpkin and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the pumpkin and cook for a few minutes.
Add the stock and simmer until the vegetable is tender.
Dice the tempeh and fry for eight to ten minutes until golden and piping hot.
Add the cooked main ingredient to the soup and briefly reheat. Stir in the vegetarian red curry paste, lime juice, Thai basil and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.