Pumpkin Mushroom Soup

Ingredients

• 15 g dried shiitake mushrooms
• 400 g pumpkin flesh (e.g., muskmelon)
• 150 g Carrots
• 1 Shallot
• 1 Garlic clove
• 1.5 cm fresh ginger
• 2 tbsp butter
• 600 ml Vegetable Broth
• 150 ml Heavy Cream
• Salt
• black pepper (freshly ground)
• curry powder
• 5 g black truffle (finely grated)
• parsley (for garnish)

Instructions

1. 1.

   Soak the mushrooms in 200 ml lukewarm water. Dice the pumpkin flesh into small cubes. Peel and dice the carrots similarly. Peel and finely chop the shallot, ginger, and garlic. Drain the mushrooms and reserve the soaking liquid.

2. 2.

   Heat butter in a pot and sauté the shallot with garlic and ginger. Add the vegetable cubes and sauté briefly. Deglaze with the reserved soaking liquid and add the broth. Simmer over medium heat for about 20 minutes, then blend finely with an immersion blender. Stir in the cream, bring to a boil again, and season with salt, pepper, and curry. Return the mushrooms to the soup, warm through, and serve in preheated deep bowls. Sprinkle with fine truffle shavings and garnish with parsley.