I'm so surprised how many people love them some tempe on our retreat having never had it before. Full of fermented goodness (make sure it is GMO) and they make the perfect side to some yummy roast pumpkin blended with the nutty flavour goodness of miso that gives your average pumpkin soup an extra kick. The coconut oil brings added sweetness and the healthy fats needed for your joints and brain not to mention it's ability to sterilise the gut.
1 tablespoon sesame oil
1 small white onion, chopped
1 clove garlic, minced
1 tablespoon freshly grated ginger
Half pumpkin, chopped
3 tablespoons light miso
4 cups chicken broth
1 small block tempe, cut into fingers, fried in coconut oil
pumpkin seeds for garnish
In a large pot, heat the toasted sesame oil over moderately low heat. Add the onion and sweat for 5 minutes. Add the garlic and ginger and cook for 3 minutes. Add the pumpkin, miso, broth and boil, stirring to incorporate, then season with salt. Reduce the heat to low and simmer for 20 minutes, then remove from the heat and let cool for 10 minutes.
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with pumpkin seeds.
Fry tempe sticks for 3 mins each side until brown in coconut oil. Serve on the side