Ingredients (serves 2)
° 125g pumpkin (weight after peeling), small chunks
° 10 kelps in knots
° 6 seedless red dates
° 1 slice ginger
° 375ml water or vegetable stock
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° sesame oil or fragrant oil (optional), for garnish
1. Place the pumpkin, kelps, red dates, ginger and water in a pot. Bring soup to a boil and simmer for 5-10 minutes or until the pumpkin is soft.
2. Season to taste with salt, pepper, granulated mushroom bouillon and sesame or fragrant oil.
3. Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.