Monday, February 15, 2010

Quick Pumpkin 'N' Mushroom Soup


GONG XI FA CAI - Toast to a year of Prosperity, Health and Good Fortune! 

We had a delectable CNY Set meal @ Whole Earth Vegetarian Restaruant, early this month. They have a delectable Doubleboilded Golden Pumpkin Sharksfin Soup (Photo of Whole Earth's Golden Pumpkin Sharkfin) which my young man loves it so much. As this is special sharkfin soup in the restaurant that comes with the CNY Set, I can't just order this dish alone, I guess.

So, I cooked this simplified version for my young man. The taste is not exactly the same as I omit lots of other ingredients which the restaurant used, are rather expensive during Chinese New Year period, like the Vegetarian Shark Fin cost $12.50 instead of $8.50 few months back. And I don't really want to keep so much ingredients in my already pack refrigerator, therefore, simplified it. Add in more ingredients, if desired, just ensure ingredients balanced well.

Preparation:     10 mins, Cooking time:  25 mins 
           
Ingredients (serves 2)
°         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

Method
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.

6 comments:

chow vegan said...

Happy New Year! I had no idea there was even such a thing as vegetarian shark fin. Your soup still looks beautiful - sometimes simple is the best. :-)

a veg*n @ Blog*Spot said...

Thanks Chow Vegan :)

I did another version not using corn starch and water, but using radish, carrot and pumpkin puree, it is thicken and nice too.

Next round, I will try pumpkin with winter melon puree.

Happy Lunar New Year to you too. Sorry, I accidentally press the wrong button, so your previous comment disappear.

Cheers :)

Fenni said...

After the soup has been simmered, do we add the pumpkin blend in it? Thanks.

Your blog is great! :)

a veg*n @ Blog*Spot said...

Hi Fenni,

Nice to see your comment.
For my case, I put the pumpkin blend (which i type as pumpkin puree here) and simmer it.

You do things differently and have some fun with it.

You can leave out pumpkin blend and add it in later. So in this case, you need a little water or stock to simmer the veg. ham and mushroom first ,then add the pumpkin puree. Or you can stir-fry the veg ham and mushroom and then add pumpkin puree.

Have fun :)

Cheers

Cararta said...

Pumpkin and Mushroom Soup

Sounds scrumptious on a Cool Spring Day!

The weather hasn't warmed up, but this beautiful soup will keep you warm.

a veg*n @ Blog*Spot said...

Hi Cararta,

Thank you for the comment.
Have a awesome week :)

Cheers, :)

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