Let’s usher in the autumn months with a comforting bowl of pumpkin soup!

In a Vietnamese household, a homemade meal typically involves freshly cooked white rice, a meat dish, a vegetable dish, and/or a soup. Our soups tend to have a slightly watery consistency, perfect for mixing into rice or sipping casually after the main course.

Today’s pumpkin soup is the rendition I grew up savoring. The meaty goodness of Beyond Meat, the natural sweetness of pumpkin, the herbaceous notes from culantro, along with the freshness of spring onion and a dash of black pepper, create a dish that’s tailor-made for the upcoming rainy days of autumn.

Intrigued by the flavor profile? Let’s not waste another moment – head to the kitchen and let’s get cooking!

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Preptime: 10 MIN

Cook Time: 10 MIN

Total Time: 20 MIN

Servings: 3

Ingredients:

• 1/2 small pumpkin
• 100g Beyond Meat
• 1 shallot - slices
• 1L water
• 1 cube veggie bouillon
• chopped culantro and spring onion for garnishing

Instructions:

1. Peel, deseed, and slice the pumpkin into 1cm thick slices
2. In a deep pan, fry the shallot slices until fragrant then add the Beyond Meat
3. Stir well until the Beyond comes apart and cooked through
4. Add the water and bring it to boil
5. When the water is boiled, add the pumpkin and the bouillon
6. Simmer the soup until the pumkin is cooked
7. Garnish the soup with the chopped culantro, spring onions and a lot of black pepper
8. Serve this soup as a starter or together with a bowl of white rice