Recipes  
Hot and Sour Pumpkin Soup
Hot and Sour Pumpkin Soup
Open in full-screen mode

Hot and Sour Pumpkin Soup

Preparation
15 MIN
Cooking
35 MIN
Waiting
20 MIN
Servings
4
Freezes
Share

Ingredients

Preparation

  1. In a bowl, soak the mushrooms in hot water for about 20 minutes. Drain and set aside.
  2. In a saucepan over medium heat, soften the onion, jalapeños and ginger in the oil. Season with salt and pepper. Add the pumpkin and mushrooms and sauté for 2 minutes. Season with salt. Deglaze the saucepan with the vinegar. Add the broth, tofu and soy sauce. Bring to a boil. Reduce the heat, cover and simmer gently until the pumpkin is tender, about 25 minutes. Add the lime juice and adjust the seasoning.

Comment

  1. I made this soup in my slow cooker and it turned out great! I added 1 shallot and used 1/2 cup of jalapeño (instead of 1/4 cup). After adding the broth, I threw a couple chicken breasts on top. Yum!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.