4 small green chillies, finely chopped
2 limes, zested
4 lemons, zested
1 tbsp salt flakes
60 ml (¼ cup) yuzu juice
1 kg butternut pumpkin, peeled, sliced
1 garlic clove, slightly crushed
1 tbsp mirin
200 g unsalted butter
1 tsp salt flakes
300 ml vegetable stock, or more if required
Lemon juice, to taste
40 g (¼ cup) pepitas
1 tbsp unsalted butter
100 g shiitake mushrooms, sliced
- Bruise the chillies with the zest and salt in a mortar and pestle. Stir through yuzu juice. Store in the refrigerator in a sterilised jar.
- Place the pumpkin, 1 tablespoon of the yuku koshõ, garlic, mirin, butter and salt into a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3.
- Place into the steam oven on a wire rack on shelf level 2 and Steam on 90°C for 1 hour 30 minutes.
- Transfer ingredients into a food processor with some stock. Blend until smooth, adding as much stock as needed to reach your desired consistency.
- Season to taste with lemon juice and salt.
- Preheat the oven on Fan Plus at 160°C.
- Spread the pepitas onto a universal tray. Place into the oven on shelf level 2 and cook for 8 minutes, or until browned.
- Meanwhile, in a large frying pan on medium-high heat, induction setting 7, add the butter and cook until foaming.
- Add the mushrooms in batches and season well. Increase the heat to high heat, induction setting 8 and cook until mushrooms are golden. Set aside.
- Serve the soup in warmed bowls and garnish with the sautéed shiitake mushrooms and the toasted pepitas.
Hints and tips
- Yuzu koshõ can be purchased from Asian grocers.
- If fresh shiitake mushrooms are not available, use rehydrated dried shiitake. Do not discard mushroom liquid. This can be saved and used in stocks or soups for extra flavour.
- Using the sous-vide function to cook the pumpkin intensifies its flavours and retains the beautiful colour.
- Butternut pumpkin can be substituted with other varieties, such as Japanese or Kent.