Oriental Pumpkin & Shiitake Soup

This delicious oriental soup made with shiitake mushrooms is given an extra crispy bite thanks to the bean sprouts. If spicy foods aren't your thing you can always just leave out the curry paste.

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes


Servings: 4 persons


  • 1
    pumpkin Hokkaido recommended
  • 1⅔ cups
  • 1 cube
    veggie bouillon
  • cups
    shiitake mushrooms
  • 1
  • 2 large
  • 1 can
    tomatoes or 5 fresh (per 4 servings)
  • 1 tbsp
    red thai curry paste
  • 1
    bay leaf
  • 1 tbsp
    soy sauce


  • 1 handful
    bean sprouts
  • 4 branches
    coriander fresh leaves


  1. Wash the pumpkin and remove insides with a spoon. Then cut the pumpkin into pieces.
  2. Chop the onions and fry them using olive oil in a soup pot until they are translucent.
  3. Add the pumpkin pieces, tomatoes, curry paste, the bay leaf, the bouillon and the water. Cook this for about 20 minutes or until the pumpkin is soft.

  4. Remove the bay leaf from the pan and puree the soup with a hand blender.
  5. Cut the shiitakes in half and add half to the soup. Fry the other half for 3 minutes in a frying pan using the soy sauce.

  6. Slice the leek into small rings, wash it and add it, along with the bean sprouts, to the soup. Lit simmer for 3 minutes while stirring.

  7. 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!

Courses: Main Course
Cuisines: World
Difficulty: level 2 (average)
Cooking time: 30-60 minutes
Season: autumn, winter
Number ingredients: 10-15 ingredients
Taste: spicy
Preparation method: cooking, frying, pureeing
Type of dish: soup
Campaigns: VeggieChallenge

You may also be interested to taste

Appetizer Main Course Soup

Endive and Mustard Soup

Drinks snacks

Green smoothie

lunch Main Course

Red Lentil Stew with Artichoke Hearts and Quinoa

brunch inbetween Side Dish snacks

Tomato Salsa