Ginger Pumpkin Soup with Shitake Mushrooms
Recipe By Chef Jim Coleman
This is a delicious autumn soup and you can enjoy it guilt free. Each six-ounce serving contains only 78 calories and virtually no fat.
Makes 6-8 servings
- 3 quarts of sodium-free chicken stock
- 1 medium pumpkin
- 2 tablespoons of chopped fresh Garlic
- 24 medium shitake mushrooms
- 1 tablespoon fresh ginger, minced
- 2 teaspoons of ground powdered ginger
- 1 pint of non-fat buttermilk
- 4 ounces of honey
- the juice of one Lemon
- a pinch of ground allspice
- black pepper to taste
- fresh basil or chives for garnish
- 1. Cut the pumpkin into four quarters and remove all the seeds and inner fibers. (A grapefruit knife is an ideal tool for this task). Place the pumpkin pieces skin-side down on a cookie sheet and roast in a preheated 350° degree oven for 30 minutes. After it roasts, allow it to cool.
- 2. Then remove all the skin and cut the pumpkin into two-inch squares. Place the pumpkin with the garlic, ginger and 1 cup of the chicken stock in a 4 quart stock pot and cook over low heat for 10 minutes. Add the remaining stock and bring to a boil. Turn the heat down to low and simmer until the pumpkin is tender, about 30 minutes.
- 3. Add all the remaining ingredients except the mushrooms. Puree the mixture in a food processor until it is smooth, then pour it back into the stock pot and bring it to a simmer on low heat.
- 4. Remove the stems from the Shitake mushrooms and cut them into ¼ inch slices. Add these to the soup and simmer for 2 more minutes. To serve, ladle into serving bowls and garnish with sliced basil.