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Hearty Pumpkin Soup

Everyone loves a good hearty pumpkin soup in fall! Instead of adding chicken stock, the mushroom, onion and garlic add depth to the soup and make it taste extremely nourishing and hearty!

Servings

6

Prep Time:

15 min.

Cook for:

10~15 min.

Good For:

Dinner

Introduction

Hearty Pumpkin Soup

This soup can be enjoyed as an appetizer, but because is has a lot of hearty ingredients, it can also be quite filling. If serving as an appetizer, serve each person 2~3 scoops.
While cooking, keep stirring the pot as the pumpkin tends to absorb the liquid and you don’t want to end up with puree! 
Hearty Pumpkin Soup Meraki Japan

Ingredients

  • Eringi oyster mushrooms
  • Shiitake mushrooms
  • Onion, 1/2
  • Garlic, 1 clove
  • Pumpkin, 1/8
  • Soy milk, 4 cups
  • Salt
  • Black Pepper
  • Fennel
  • Nutmeg

Boil or microwave diced pumpkin until soft. 

In the meantime, dice and fry the mushrooms, onion and garlic with salt and black pepper until caramelized.
Blend pumpkin with the fried ingredients in a blender with soy milk until smooth. 
Add a dash of fennel and nutmeg and heat the soup over low heat and serve!
Important note – pumpkin absorbs hot liquid quickly so make sure you keep stirring so the soup doesn’t get too thick like a puree!

 

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