Difficulty: Medium

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, chopped
• 1 tablespoon grated ginger
• 3 cups diced pumpkin or squash (kaboocha is ideal)
• ½ cup Coopers Ale
• 1 1/2 cups chicken stock
• Tea Braised Shitakes
• 1 tablespoon olive oil
• 2 cups small shitake mushrooms
• ¼ cup strong Madura Assam Tea

Method

1. Heat oil in a large saucepan, add the onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
2. Add the squash and cook 1-2 minutes further, then pour over the Coopers and stock.
3. Cover and cook for 15-20 minutes or until squash is soft.
4. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender, or in a blender, until smooth and creamy.
5. Add more of the cooking liquid to bring to desired consistency. (the rest is just yummy to drink).
6. For the shitakes, heat oil in a sauté pan over medium heat and add mushrooms.
7. Cook for 2-3 minutes then pour in the tea.
8. Braise for 3-4 minutes or until tea is nearly evaporated.
9. Spoon soup into bowls, add the mushrooms and some of the liquid and serve straight away.

* Recipe kindly supplied by Sally James from the website Overseas With Love - overseaswithlove.com/pumpkin-and-shitake-soup-delicious