Serves 4


1/2 medium Kent/Jap pumpkin cubed

1/2 cauliflower cut into florets

3 cloves garlic minced

1 brown sweet onion diced

2-4 tbsp. nutritional yeast (optional)

1 tbsp. celtic sea salt or Himalayan salt

1.5-2L water (or to desired consistency)

1/2 – 1 cup mushrooms thinly sliced

1 packet tempeh (any flavour or original) marinated

1/4 cup wheat free tamari
1/4 cup namu shoyu
2 tbsp coconut blossom nectar
Pinch cayenne pepper (optional)
1/2 tsp garlic powder


slice the tempeh into 1.5cm thick slices

Mix all the marinate ingredients together in a shallow glass/ceramic dish and place the slices in for a minimum of 2 hours or overnight for best flavours. Remember to turn the slices so both sides get well marinated.

Add the onion to a large soup pot and saute until glassy. Add the garlic and saute another 2 minutes. Add the diced pumpkin and cauliflower and saute for 8-10 minutes. Add 1.5 L water and pop the lid on. Bring to the boil and then turn down to a simmer.

After 15 minutes, test the vegies. You want them to be soft but not mushy. Cook further checking every 5 minutes until vegies are just soft. Add in the nutritional yeast and salt now.

When vegies are ready, add to a blender or use a stick mixer to blend all the ingredients together

In a separate pan, add a tbsp of coconut oil and saute the sliced mushrooms until golden. Remove from the pan and place in bowl until ready to garnish.

Saute the tempeh in the pan until golden on each side. This should roughly take 2-5 minutes on each side.

Ladle the pumpkin and cauliflower soup in to soup bowls, garnish with the sauteed mushrooms and a couple slices of tempeh per bowl.