Preparation: 10 mins, Cooking time: 25 mins
Ingredients :
° 200g pumpkin (weight after peeling), small chunks
° 50g shitake mushroom, sliced
° 50g enoki mushroom, base trimmed
° 500ml water or vegetable stock
° 1 piece (25g) vegetarian ham, sliced thinly
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1½ teaspoon corn starch, mix with 1 tablespoon water
° some coriander, for garnish
Directions :
1. Place the pumpkin in a steamer and steam for 5-10 minutes or until tender.
2. Transfer to a blender or food processor and add in water or vegetable stock. Blend until smooth and creamy.
3. Place the mushrooms, vegetarian ham and pumpkin puree in a pot and bring to a boil. Simmer for 10 minutes. Season to taste with salt, pepper, granulated mushroom bouillon and thicken with corn starch.
4. Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.
Serves 2
