1. Bruise chillies with the zest and salt in a mortar and pestle. Stir through yuzu juice. Store in the refrigerator in a sterilised jar.

1. 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.
2. Place into the steam oven on a wire rack on shelf position 2 and Sous-vide on 90°C for 1 hour 30 minutes.
3. Transfer ingredients into a food processor with some stock. Blend until smooth, adding as much stock as needed to reach your desired consistency.
4. Season to taste with lemon juice and salt.

1. Preheat the oven on Fan Plus at 160°C.
2. Spread the pepitas onto a universal tray. Place into the oven on shelf position 2 and cook for 8 minutes, or until browned.
3. Meanwhile, in a large frying pan on medium-high heat, induction setting 7, add butter and cook until foaming.
4. Add the mushrooms in batches and season well. Increase heat to induction setting 8 and cook until mushrooms are golden. Set aside.

1. Serve soup in warmed bowls and garnish with sautéed shiitake mushrooms and toasted pepitas.

• Yuzu koshõ can be purchased from Asian grocers.
• If making your own yuzu koshõ, let it sit for a couple of days before using, for a deeper flavour. It can be stored in the refrigerator for up to two weeks.
• 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 concentrates its flavours and retains the beautiful colour.
• Butternut pumpkin can be substituted with other varieties such as jap or kent if butternut is not available.