Hot and Sour Pumpkin Soup
Hot and Sour Pumpkin Soup
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  • 1 package (20 g/3/4 oz) dried shiitake mushroom slices
  • 1 cup (250 ml) boiling water
  • 1 onion, finely chopped
  • 1/4 cup (60 ml) cored and finely chopped jalapeño peppers
  • 1 tablespoon (15 ml) finely chopped fresh ginger
  • 2 tablespoons (30 ml) olive oil
  • 3 cups (750 ml) peeled and diced pumpkin
  • 1/4 cup (60 ml) rice vinegar
  • 4 cups (1 litre) chicken broth
  • 3/4 lb (375 g) medium-firm tofu, cut into small cubes
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) lime juice
  • Salt and pepper
  • Preparation
  • In a bowl, soak the mushrooms in hot water for about 20 minutes. Drain and set aside.
  • In a saucepan over medium heat, soften the onion, jalapeños and ginger in the oil. Season with salt and pepper. Add the pumpkin and mushrooms and sauté for 2 minutes. Season with salt. Deglaze the saucepan with the vinegar. Add the broth, tofu and soy sauce. Bring to a boil. Reduce the heat, cover and simmer gently until the pumpkin is tender, about 25 minutes. Add the lime juice and adjust the seasoning.
  • Description
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