Cream of pumpkin soup with crispy shiitake mushrooms
- 100 g shiitake mushrooms
- half a pumpkin
- 1–2 onions
- 2 potatoes
- 1 pepper
- 2.5–3 litres vegetable stock or consommé
- 3 tablespoons cooking cream (plant or dairy)
- oil, salt
Sauté the finely chopped onion in oil until transparent. Add the diced pumpkin and potatoes and the chopped pepper. Season with salt and simmer until soft using a little of the stock. Once cooked, purée with a hand blender while adding the remaining stock, followed by the cream. If necessary, strain to ensure that the soup is smooth and creamy. Return to the boil.
Slice the shiitake mushrooms thinly, season with salt, then fry until crisp.
Serve the soup at once, topped with the fried mushrooms.