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Tom-yam from pumpkin

Name: Tom-yam from pumpkin
Total time: 45 min
Yield: 3
Ingredients: Pumpkin 290 g; Vegetable oil 50 ml; Onion 70 g; Carrot 60 g; Potato 70 g; Turmeric 1 g; Coconut milk 150 ml; Lemongrass 7 g; Ginger root 10 g; Thyme 1 g; Tom yum paste 10 g; Water 300 ml; Salt 0 to taste; Ground black pepper 0 to taste

3 servings

45 minutes

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

Energy value per serving

Calories

303.9kcal

Proteins

3.6grams

Fats

25.4grams

Carbohydrates

18.8grams

Ingredients

3servings

Pumpkin

290

g

Vegetable oil

50

ml

Onion

70

g

Carrot

60

g

Potato

70

g

Turmeric

1

g

Coconut milk

150

ml

Lemongrass

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:
1. Pumpkin: 290 g
2. Vegetable oil: 50 ml
3. Onion: 70 g
4. Carrot: 60 g
5. Potato: 70 g
6. Turmeric: 1 g
7. Lemongrass: 7 g
8. Ginger root: 10 g
9. Thyme: 1 g
10. 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:
1. Water: 300 ml
2. Coconut milk: 150 ml

3
Serve with sesame seeds and tofu, previously fried in smoked paprika.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

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