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GINGER PUMPKIN SOUP WITH SHIITAKE MUSHROOMS

Ingredients
1 small Pumpkin, about 1 ½ pounds, unpeeled, cut in quarters, seeded, and inner fibers removed
1 ½ quarts Low-Sodium Chicken Stock
1 tablespoon minced Garlic
½ teaspoon finely minced fresh Ginger
1 teaspoon ground Ginger
1 cup nonfat Buttermilk
¼ cup honey
Juice of 1 freshly squeezed Lemon
Pinch of ground Allspice
Freshly ground Black Pepper to taste
12 Shiitake Mushrooms, stemmed and sliced ¼ inch thick
2 fresh Basil leaves, thinly sliced, for garnish

Instructions
Preheat oven to 350°F.

Place the pumpkin on a baking sheet, skin side down and bake in the oven for 30 minutes. Remove from the oven and let cool slightly. Peel the skin from the flesh and discard the skin. Cut the pumpkin into 2-inch squares.

Combine the pumpkin with ½ cup of the stock, the garlic, and ginger in a large saucepan and sweat over low heat for 10 minutes. Add the remaining stock, increase the heat, and bring the mixture to a boil. Reduce the heat and lightly simmer the soup for 30 minutes, until the pumpkin is tender. Stir in the ground ginger, buttermilk, honey, lemon juice, allspice, and black pepper.

Transfer the soup to a blender or food processor and puree until smooth. Transfer back to a clean saucepan, stir in the mushrooms, and return to a simmer. Cook the soup for 2 minutes. Ladle the soup into serving bowls and garnish with the basil.