1 tablespoon of olive oil
30 grams of kombu
8 dried shitake mushrooms
1 can of coconut milk
1 Japanese pumpkin
Chopped shitake mushrooms
Red pepper flakes
Awase miso paste (a mix of red and white miso)
1. In a pot of 4 cups of water, place kombu and shiitake mushrooms over high heat. Wait for the water to boil before taking either out.
2. While you are waiting for the water to boil, cut, gut and peel (or rather cut since the skin is so tough) the pumpkin. Either bake or steam the pumpkin until mashable. You can bake the pumpkin covered (to keep it moist) in an oiled pan at 400 F degrees for 15 to 30 minutes depending on how you cut it. Steaming the pumpkin in the microwave is difficult. It is best to do it the old fashion way over the stove.
3. When the kombu, mushroom soup base and cooked pumpkin are done. Put it through a blender together. Once smooth, put it back in a pot over medium heat. Add the mushrooms. Mix in the coconut milk and red pepper flakes. Flavor the soup as you like with miso.
Makes 8 servings