Thai Pumpkin Bisque
Cut up your fall pumpkins to use in this soup. They take a bit of elbow grease to cut, but are well worth it. Most pumpkins, other than jackolanterns are great for cooking, with super dense and f...
Ingredients
- ½ cup shiitake mushrooms, sliced
- ½ cup maitake mushrooms, sliced
- 1” piece of ginger, grated
- 2 cloves garlic, minced
- 3 cups thick homemade coconut milk
- 1 cup mineral broth or chicken broth
- 2 pieces kombu
- 1 t coconut aminos
- 1 lime, zested & juiced
- ½ lemon, juiced
- 1 large tomato, diced
- 2 scallions, sliced on a bias for garnish
- 2 Tablespoons cilantro leaves for garnish
- Salt to taste
Preparation
Put first eight ingredients in a soup pot and bring to a boil. Turn down to a simmer and cook until mushrooms and onions are just tender. Stir in citrus and tomatoes simmer for another 2‐3 minutes. Season with salt and taste and adjust seasoning. Garnish with scallions and cilantro.
Recipe Copyrighted By: Chef Laura Rodriguez, Heimerdinger Foundation.
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