- Heat the oil in medium saucepan set over a medium heat. Cook the butternut pumpkin, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
- Reduce the heat to medium-low and simmer for 15-20 minutes or until the pumpkin is very tender. Puree until smooth with a hand blender or jug blender.
- Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Pieces and cook for a further 12 minutes.
- Divide between 4 bowls. Top with the peanuts, coriander and sriracha.
Tip: Substitute peanuts with cashews.