Quick Pumpkin ‘N’ Mushroom Soup

GONG XI FA CAI – Toast to a year of Prosperity, Health and Good Fortune! 

We had a delectable CNY Set meal @ Whole Earth Vegetarian Restaruant, early this month. They have a delectable Doubleboilded Golden Pumpkin Sharksfin Soup (Photo of Whole Earth’s Golden Pumpkin Sharkfin) which my young man loves it so much. As this is special sharkfin soup in the restaurant that comes with the CNY Set, I can’t just order this dish alone, I guess.
So, I cooked this simplified version for my young man. The taste is not exactly the same as I omit lots of other ingredients which the restaurant used, are rather expensive during Chinese New Year period, like the Vegetarian Shark Fin cost $12.50 instead of $8.50 few months back. And I don’t really want to keep so much ingredients in my already pack refrigerator, therefore, simplified it. Add in more ingredients, if desired, just ensure ingredients balanced well.

Preparation:     10 mins, Cooking time:  25 mins 
Ingredients (serves 2)
°         200g pumpkin (weight after peeling), small chunks
°         50g shitake mushroom, sliced
°         50g enoki mushroom, base trimmed
°         500ml water or vegetable stock
°         1 piece (25g) vegetarian ham, sliced thinly
°         salt and pepper to taste
°         granulated mushroom bouillon (optional), to taste
°         1½ teaspoon corn starch, mix with 1 tablespoon water
°         some coriander,  for garnish
1.      Place the pumpkin in a steamer and steam for 5-10 minutes or until tender.
2.      Transfer to a blender or food processor and add in water or vegetable stock. Blend until smooth and creamy.
3.      Place the mushrooms, vegetarian ham and pumpkin puree in a pot and bring to a boil. Simmer for 10 minutes. Season to taste with salt, pepper, granulated mushroom bouillon and thicken with corn starch.
4.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.