Asian Pumpkin Soup

Quick and easy in cooking pumpkin soup with an Asian spicy flavour. Serve it for lunch and have some toasts on the side or serve it as starter with a nice home cooking dinner meal. Hope you like this dish.

Serves 4P and cooking time 40min

Ingredients

• 1x small golden nugget pumpkin
• 5x tomatoes
• ½ shallot
• 200gr shitake mushroom
• Drizzle of olive oil
• 1x tea spoon Thai red curry paste
• Garnish with beetroot or red cabbage sprouting seeds or coriander
• Sea salt to add to taste
• Potato peeler
• Soup pan or a big pan
• Measuring cup
• Colander
• Food blender

What to do?

1. —— Prepare Pumpkin ——
2. Put the pumpkin in microwave for 2min/900W. This is too soften the skin so you can easily peel the skin.
3. Remove top and end of pumpkin.
4. Cut pumpkin in half and remove fibers and seeds with a spoon.
5. Cut pumpkin in blocks.
6. —— Continue With Cutting ——
7. Wash and cut tomatoes in quarters and remove stem/core.
8. Fine dice shallot 
9. Cut shitake mushrooms in thin slices.
10. Wash and drain the garnish on a kitchen paper towel.
11. —— Start Cooking ——
12. Fry shallots in olive oil.
13. Add pumpkin and tomatoes in pan.
14. Add curry paste and stir well.
15. Add 400ml water.
16. Cook for 20min on medium/high heat.
17. Blend ingredients in pan into puree.
18. Add shitake and cook 10min on low/medium heat.
19. Stir from time to time.
20. Pre-taste and add pinch of salt to taste

Finally: fill up soup bowl and garnish with sprouting seeds or coriander.

Eet smakelijk!

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