Yellow Pumpkin Broth with Quorn Meat Free Pieces and Mushroom

Grab your spoon and enjoy mildly sweet, creamy and aromatic soup for a quick and simple meal. Sprinkle some of our Quorn Meat Free Pieces to give it an additional crunch, on top of all the fibre and protein it gives!

Serves 4

30 mins

A Challenge

Made with Quorn Meat Free Pieces

High in protein
Gluten free
Low in saturated fat


  • 120g Quorn Meat Free Pieces
  • 120g enoki mushrooms – poached
  • 80g hon-shimeiji mushroom
  • 4 tsp yellow pumpkin puree (about 100g of fresh pumpkin)
  • 1.5 litres vegetable consommé (refer to recipe below)
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tsp Hua Tiao Chiew
  • ¼ tsp white pepper powder
  • 4 pieces of whole young coconut – open, juices reserved
  • Spring onion – chopped
  • Coriander – chopped
  • Vegetable Consommé:
  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water


  1. To prepare puree: steam diced pumpkin for 20 minutes, till soft. Using a blender, puree with the addition of water till it reaches the desired consistency. Set aside.
  2. Deep fry Quorn Meat Free Pieces till crispy and golden brown. Set aside.
  3. Bring vegetable consommé to a boil and season with salt, sugar, Hua Tiao Chiew and white pepper. Add enoki mushroom and hon-shimeiji and stir.
  4. Thicken with a dash of corn starch solution and add in pumpkin puree.
  5. Place whole coconut shells in a separate steamer and steam for 10 minutes.
  6. Ladle soup into steamed whole coconut and top with crispy Quorn Meat Free Pieces.
  7. Garnish with spring onion and coriander.

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe inspiration

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