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

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