Tom-yam from pumpkin
3 servings
45 minutes
Ruslan Akhmedov, chef of the Veganutye cafe, shared the recipe with us.

CaloriesProteinsFatsCarbohydrates
303.9
kcal3.6g
grams25.4g
grams18.8g
gramsPumpkin
290
g
Vegetable oil
50
ml
Onion
70
g
Carrot
60
g
Potato
70
g
Turmeric
1
g
Coconut milk
150
ml
Lemon grass
7
g
Ginger root
10
g
Thyme
1
g
Tom yum paste
10
g
Water
300
ml
Salt
to taste
Ground black pepper
to taste
1
Chop all vegetables randomly and sauté in vegetable oil with all spices for 10-15 minutes.
- Pumpkin: 290 g
- Vegetable oil: 50 ml
- Onion: 70 g
- Carrot: 60 g
- Potato: 70 g
- Turmeric: 1 g
- Lemon grass: 7 g
- Ginger root: 10 g
- Thyme: 1 g
- Tom yum paste: 10 g
2
Fill with water and boil until the vegetables are cooked. Then add coconut milk and blend everything.
- Water: 300 ml
- Coconut milk: 150 ml
3
Serve with sesame seeds and tofu, previously fried in smoked paprika.
- Salt: to taste
- Ground black pepper: to taste









