Hot and sour pumpkin soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Fresh pumkin, 6-10 lbs |
| 3/4\" stem | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Vegetable oil |
| 6 | cups | Chicken stock, divided |
| 4 | larges | Fresh shiitake mushrooms, julienned |
| 1 | Whole chicken breast, boned, skinned, julienned | |
| 3 | Fresh oyster mushrooms, destemmed, julienned | |
| 1 | Chayote squash, halved, 1 pitted,peeled ,julienned | |
| ½ | pounds | Firm tofu, cut in 1/2\" cubes |
| 2 | Green onions, chopped | |
| 1 | tablespoon | Cornstarch mixed with 1 tbs water |
| 1 | Egg, beaten | |
| 1½ | tablespoon | Light soy sauce |
| 2 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Black pepper |
| 1 | teaspoon | Sesame Oil |
| ½ | teaspoon | Crushed chillies |
| 2 | tablespoons | Minced fresh coriander (cilantro) |
Directions
Oven Temp: 375oF
Instructions:
Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and fibres, discarding fibres, reserving seeds if desired. Rub inside of pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in baking pan; pour ½ cup of chicken stock inside; replace lid. Bake 1 to 1½ hours until flesh is tender but shell is still intact.
Heat remaining chicken stock to boiling; add shitake, chicken breast and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green onions and cornstarch mixture; cook and stir 5 minutes. Turn off heat. Pour egg slowly into soup, stirring gently to break egg into ribbons; add remaining ingredients.
Carefully transfer pumpkin to a heated serving platter. Remove lid; pour soup into pumpkin. Serve soup, scrapping some of interior pumpkin flesh carefully into each serving.
Source/Author: Appeal Magazine / typo Bob Shiells Nutrition: per: Serving
Calories: 240 Total Fat (g): 8⅕ Protein (g): 21½ Saturated Fat (g): Sodium (g): Cholesterol (mg): : Carbohyrates (g): 20⅒ Notes:
Soup may also be made in the usual way served in bowls, without the pumpkin.
From: Bob Shiells Date: 09-22-94