Thai Mushroom Pumpkin Soup

This little jem comes from Delicious Magazine--my favourite of the UK cooking magazines. This recipe is quick and easy. Instead of a small baby squash, I used a red kuri squash. It has a autumnal chestnut flavour that complements the dish. Here's how to do it:

Ingredients

• 2 red kuri squash
• 150mL of coconut milk
• small piece of fresh ginger
• 2 small chillies
• 1 clove of garlic
• 4 shiitake mushrooms, caps sliced
• 25g toasted pumpkin seeds (optional)
• 1 egg
• 3/4 tsp fish sauce

Method

1. Cut a lid out of your pumpkin and hollow out the inside (as though you were making a jack-o-lantern. Place it in a baking dish and the lid beside it. 
2. In a saucepan, bring the coconut milk to a simmer with the chilli and ginger. Then remove from the heat and stir in the mushrooms. 
3. To this mixture, add a beaten egg and the fish sauce and pour it inside the pumpkin. 
4. Bake for 25–30 minutes. 

I didn't care for the pumpkin seeds; they didn't soften up enough and it ruined the smooth texture of the mushrooms and coconut milk (in my opinion.)  Even so it was a combination of some of the things I love most: autumn, squash, coconut milk and mushrooms.