Oriental Pumpkin & 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.

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

Ingredients

Servings: 4 persons

Soup

1

pumpkin Hokkaido recommended
400 ml

water
1 cube

veggie bouillon
200 g

shiitake mushrooms
1

leek
2 large

onions
1 can

tomatoes or 5 fresh (per 4 servings)
1 tbsp

red thai curry paste
1

bay leaf
1 tbsp

soya sauce

Garnish

1 handful

bean sprouts
4 branches

coriander fresh leaves

Instructions

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.