Oriental Pumpkin and Shiitake Soup
This delicious oriental soup is made even more chewy with shiitake mushrooms and given an extra crispy bite to it thanks to the bean sprouts. If spicy foods aren't your thing you can always just leave out the curry paste.
|1||pumpkin Hokkaido recommended|
|1 cube||veggie bouillon|
|200 g||shiitake mushrooms|
|1 can||tomatoes or 5 fresh (per 4 servings)|
|1 tbsp||red thai curry paste|
|1 tbsp||soya sauce|
|1 handful||bean sprouts|
|4 branches||coriander fresh leaves|
Wash the pumpkin and remove insides with a spoon. Then cut the pumpkin into pieces.
Chop the onions and fry them using olive oil in a soup pot until they are translucent.
Add the pumpkin pieces, tomatoes, curry paste, the bay leaf, the bouillon and 400 ml of water. Cook this for about 20 minutes or until the pumpkin is soft.
Remove the bay leaf from the pan and puree the soup with a hand blender.
Cut the shiitakes in half and add half of it to the soup. Fry the other half for 3 minutes in a frying pan using the soya sauce.
Slice the leek into small rings, wash it and add it, along with the bean sprouts, to the soup. Lit it simmer for 3 minutes while stirring well.
Done! Serve the soup in bowls and garnish with the fried mushrooms and coriander leaves.
Tip#1: Not a fan of mushrooms? Use rice noodles and fried tempeh instead. Tip#2: Got leftovers? Make some pasta or noodles the next day, heat up the leftovers and pour it on top!
|Ingredients||bay leaf, bean sprouts, coriander, leek, onions, pumpkin, red thai curry paste, shiitake mushrooms, soya sauce, tomatoes, veggie bouillon, water|
|Special diets||Gluten-Free, No Added Sugar, Nut-Free|
|Difficulty||Level 2 (average)|
|Cooking time||30-60 Minutes|
|Number ingredients||10-15 ingredients|
|Preparation method||Cooking, Frying, Pureeing|
|Type of dish||Soup|
|Others||Child Friendly, Supermarket Friendly|