Tom-yam from pumpkin

3 servings

45 minutes

Ruslan Akhmedov, chef of the Veganutye cafe, shared the recipe with us.

Energy value per serving

• Calories: 303.9
• Proteins: 3.6g
• Fats: 25.4g
• Carbohydrates: 18.8g

Ingredients

• Pumpkin: 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

Cooking steps

1. Chop all vegetables randomly and sauté in vegetable oil with all spices for 10-15 minutes.

   Required ingredients:

   • 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.

   Required ingredients:

   • Water: 300 ml
   • Coconut milk: 150 ml

3. Serve with sesame seeds and tofu, previously fried in smoked paprika.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste