Dice the shallot, peel and finely chop the ginger and cut the lemongrass into thin strips. Heat the honey in a pan, sauté the shallot, ginger and lemongrass and deglaze with balsamic vinegar. Add the diced pumpkin, cook until al dente and season to taste. Heat the soya beans in a pan with olive oil and season. Finally, add the chopped cranberries and serve with fresh soya beans.