Preheat the oven to the grill position. Divide the pumpkin, onion and garlic pieces on a baking sheet. Sprinkle 2 tablespoons of olive oil with salt and pepper to taste. Mix everything together well.
Also pour a few tablespoons of water around it and roast the pumpkin for 15 minutes until light brown and cooked.
Take a chicken broth and pour 400 ml of hot water on it.
Transfer all vegetables from the baking sheet to a soup pan, pour on the hot stock and let it simmer for 5 minutes.
Meanwhile, bake the cleaned shiitake in a frying pan with little oil or liquid butter.
In the meantime, the soup is ready and you can let the hand blender do its work. Taste and add salt and pepper if necessary.
Ingredients for 4 People:
500 grams of pumpkins (peeled, in pieces)
2 tablespoons of olive oil
Coarse sea salt
1 onion (in pieces)
2 cloves of garlic crushed or chopped
400 milliliter of chicken stock from tablet (warm)
100 grams of shiitakes (in slices)
1 tablespoon sesame seeds (roasted)
Serve the soup in bowls or plates, put the shiitakes on top and sprinkle with the roasted sesame seeds.