Posted on by Gaia

Pumpkin and Green Bean Hot Pot

I created this recipe for my October challenge to celebrate Autumn and I was so happy with the result, that I decided to make it again soon. I love Asian soups, such as Phos and Hot Pots, because you can have veggies, carbs and protein all in one delicious bowl, which is warm and healthy too.

*Serves 2

For this Hot Pot you’ll need:

1 small Sugar Pumpkin

2 cups fresh or frozen Green Beans

1 inch fresh Ginger Root

1/2 Green Pepper

2 Baby Aubergines (sliced)

1 Spring Onion (the green part)

1/4 tsp Cumin

1/4 tsp Coriander

1/4 tsp Turmeric

1/8 tsp Black Pepper

1/4 tsp Paprika

1/4 tsp True Cinnamon

Himalayan Salt

Cayenne Pepper

Dried Lemongrass

2 blocks Extra Firm Tofu (cubed; I used smoked tofu)

2 portions Rice Flat Noodles

Tamari

1,5 Litre Boiling Water

Fresh Coriander

Fresh Mint

Lime Juice

Preheat the oven at 180°C. In the meantime, cut your pumpkin into 8 slices.
Bake your pumpkin for 10 minutes, flipping it half way through. Let it cool down and peel it.
Chop green pepper, ginger and spring onion. In a small bowl, combine your spices.
In a wok, heat up some coconut oil with dried lemongrass, and add in your chopped veggies. Fry for a couple of minutes, until they release their full flavour.
Add in your spices and keep frying for about 1 minute more.
Stir in green beans and baby aubergines and keep frying for 3-4 more minutes.
Add in salt, Tamari, boiling water and tofu, and simmer for 8-10 minutes, until aubergines and green beans are cooked.
In the meantime, prepare your rice noodles as indicated in their package, rinse under cool water, and serve in a soup bowl.
Pour your Hot Pot on rice noodles and garnish with fresh coriander, fresh mint leaves and fresh lime juice.