Serves: 6 |
Prep Time: 10 minutes |
Cook Time: 25 minutes
Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 1 medium onion, finely diced
- 1 clove garlic, finely minced
- 1/2 cup Eden Sliced Shiitake Mushrooms, soaked in 1 cup warm water for 5 minutes
- 2 Tbsp organic unbleached white flour
- 1 tsp curry powder, or to taste
- 2 cups water or vegetable stock, including shiitake soaking water
- 2 cups organic pumpkin puree or pie filling, 1 can, unsweetened
- 1/2 tsp Eden Sea Salt
- 1 Tbsp organic maple syrup
- 1/8 tsp freshly ground nutmeg, or to taste
- 1/4 tsp Eden Cinnamon
- 2 cups Original Edensoy, or Unsweetened
- 2 tsp fresh parsley, finely minced for garnish
Directions
Dice the shiitake, set aside and reserve shiitake soaking water. Heat oil in a medium soup pot, sauté the garlic, onion and mushrooms for 5 minutes. Stir in the flour and curry. Stirring constantly, blend the flour in until the vegetables are coated. Slowly add the water, whisking constantly, until smooth. Add the pumpkin puree, sea salt and maple syrup. Season with nutmeg and cinnamon to taste. Cover and simmer on low for 10 to 15 minutes until the shiitake are tender. Turn heat low, add the soymilk and simmer, without boiling until hot. Serve and garnish each serving with equal amounts of parsley.
Nutritional Information
Per serving - 219 calories, 6 g fat (26% calories from fat), 6 g protein, 37 g carbohydrate, 10 g fiber, 0 mg cholesterol, 379 mg sodium