1. Heat a pot and add plant butter, pan-fry onion until softens.

2. Stir in carrot, pumpkin and turmeric powder for 5 minutes, then pour in vegetable broth. Bring to a boil over high heat, then turn to low heat and boil for 20-25 minutes until carrot softens.

3. In another small pot, pour in 80 ml water and cook quinoa for 10 minutes, then turn off heat and sit for 5 minutes with a lid. Scatter quinoa with a fork.

4. Turn off heat of soup pot, blend the mixture of pumpkin with hand blender until smooth. Then, stir in quinoa and soymilk, season with salt and black pepper.

5. Heat plant butter in a small pot, slightly pan-fry OmniPork strip over medium heat and season with salt and black pepper. Then, mix well with pumpkin soup.

6. Pour in soup in a bowl and top with quinoa and OmniPork strip. Enjoy!

Cooking Tips:

1. The ratio of water : quinoa is 2:1

*Recipe provided by Celia Chan