Ling Ling® Wild Mushroom and Pumpkin Curried Soup

PREP AND COOK TIME
30
minutes
SERVES
4
Wild Mushroom and Pumpkin Curried Soup
Featuring Ling Ling Chicken & Vegetable, Pork & Vegetable or Vegetable Potstickers
A rich broth mixed with pumpkin, shiitake mushrooms, and curry spice is paired with Potstickers and toasted pumpkin seeds spiked with a hint of lime and ginger for a rustic fall take on a Thai favorite.
1 Tablespoon Pumpkin seeds (optional)
1 Tablespoon Butter
1 cup Shiitake mushrooms
4 teaspoons All-purpose flour
1 Tablespoon Curry powder
3 cups Vegetable broth
1 – 15 oz. can Pumpkin
¾ cup Half-and-half
1 Tablespoon Soy sauce
1 Lime, juiced
1 teaspoon Ginger powder
1 teaspoon Salt
½ teaspoon Black pepper
1
(Optional) Pre-heat oven to 375°F and toast pumpkin seeds for 8-10 minutes until seeds begin to brown and are aromatic. Remove from pan and set aside.
2
Melt butter in a large sauce pan over medium heat and sauté mushrooms for 7 minutes until mushrooms soften and lose most of their water.
3
Stir in flour and curry powder with a spatula until all the butter is absorbed and cook for 1 minute while stirring.
4
Gradually add broth while whisking to prevent lumps then bring to a boil, add LING LING® Potstickers and reduce to a simmer, cooking until thickened, about 3 minutes.
5
Stir in pumpkin, half-and-half, soy sauce, lime juice, ginger powder, salt, and pepper then bring to a boil again and serve.
6
(Optional) Garnish with pumpkin seeds.
Ajinomoto Windsor, Inc.
Ontario, CA 91764
1.866.536.8008
© 2017 Ajinomoto Windsor, Inc. All rights reserved. Learn more about our company.
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