A super creamy autumnal soup filled with healthy ingredients. This soup is made from a baked Hokkaido squash and cooked chestnuts, complimented with parsnips and baked garlic. But that's not all! On top there are delicious shiitake mushrooms prepared with a gluten free tamari sauce, sprinkled with toasted pumpkin and black sesame seeds. The soup keeps well in the fridge, but I recommend making the mushrooms fresh before serving the meal.
170 gr parsnips
480 gr Hokkaido squash
200 gr cooked chestnuts
8 gr ginger
1 head garlic
150 ml milk
salt, pepper, thyme
150 gr shiitake mushrooms
2 tbsp tamari sauce
black sesame seeds, pumpkin seeds
1. Peel and cut the squash into smaller pieces. Place it on a lightly oiled baking pan, along with a head of garlic (slice the top part of the garlic head and place it back on) and bake at 180 degrees for 15-20 minutes.
2. In the meantime, cook and peel the chestnuts.
3. Peel and chop the parsnips and ginger.
4. In a deep pan, add some oil and cook the parsnips and ginger for a few minutes. Then add the baked squash and garlic. Add 1-1.5 liters of hot water and the cooked chestnuts. Add the spices and let it cook for 15 minutes.
5. Pour the milk into the soup and let it cook for a few more minutes. After that, take it off the stove and use a hand blender to blend the soup until it reaches a creamy consistency without any lumps.
6. Take the stems off the shiitake mushrooms and slice them. Heat about 2 tablespoons of oil in a pan (if you have it, use sesame oil for most flavor), and add the mushrooms. Pour them with the tamari sauce and cook until the mushrooms have cooked through and soaked in the sauce.
7. Toast some sesame and pumpkin seeds.
8. Serve the soup with mushrooms, and sprinkle the seeds on top. Serve warm. Bon appetit!