2 cups minced vegetarian meat (pre-soaked)
1 or 2 stalks (3 Tbsp)
lemongrass (white part of stem only),
finely chopped (or 1 Tbsp dried lemongrass)
¼ cup finely chopped onion
Some chopped cilantro for topping
2 Tbsp vegetable oil

SEASONINGS:
1 Tbsp Maggi soy sauce
½ tsp sugar
½ tsp vegetarian seasoning
Pinch of ground black pepper
½-1 tsp chili sauce (optional)
Salt to taste (optional)

1. Cut the tofu into cubes.
2. Cut the vegan ham into cubes or just slice it thinly. Vegan ham is optional.
3. Cut the pumpkin into cubes.
4. Heat about one tablespoon of vegan butter.
5. Add in some leek (optional). Stir.
6. Add in about one bowl of water as frying.
7. Add in the crushed peanut and the pumpkin. Stir.
8. Let it cook until the pumpkin and peanut become soft. It takes about 20 minutes.
9. Add in one cube of vegetable broth.
10. Add in a few dash of pepper and Maggi Soya sauce. Stir well.
11. When the pumpkin becomes soften, add in the fruit juice. Mix.
12. To thicken the soup, just dissolve 1-2 tablespoons of tapioca flour or cornstarch or just plain flour with a quarter cup of water and then pour it into the soup. Mix well. This is optional.
13. Pour the soup into a bowl and add some coriander on top of it.
14. Serve it with rice.