Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Fresh pumkin, 6-10 lbs 1/2 lb Firm tofu, cut in 1/2"
3/4" stem -cubes
1 ts Salt 2 Green onions, chopped
1/4 ts Black pepper 1 tb Cornstarch mixed with 1
1 tb Vegetable oil -tbs water
6 c Chicken stock, divided 1 Egg, beaten
4 lg Fresh shiitake mushrooms, 1 1/2 tb Light soy sauce
-julienned 2 tb Red wine vinegar
1 Whole chicken breast, 1/2 ts Black pepper
-boned, skinned, julienned 1 ts Sesame Oil
3 Fresh oyster mushrooms, 1/2 ts Crushed chillies
-destemmed, julienned 2 tb Minced fresh coriander
1 Chayote squash, halved, 1 -(cilantro)
-pitted,peeled ,julienned

Oven Temp: 375oF

Instructions:

Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and
fibres, discarding fibres, reserving seeds if desired. Rub inside of
pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in
baking pan; pour 1/2 cup of chicken stock inside; replace lid. Bake
1 to 1 1/2 hours until flesh is tender but shell is still intact.

Heat remaining chicken stock to boiling; add shitake, chicken breast
and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green
onions and cornstarch mixture; cook and stir 5 minutes. Turn off
heat. Pour egg slowly into soup, stirring gently to break egg into
ribbons; add remaining ingredients.

Carefully transfer pumpkin to a heated serving platter. Remove lid;
pour soup into pumpkin. Serve soup, scrapping some of interior
pumpkin flesh carefully into each serving.

Source/Author: Appeal Magazine / typo Bob Shiells

Nutrition: per: Serving

Calories: 240 Total Fat (g): 8.2
Protein (g): 21.5 Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g): 20.1

Notes:

Soup may also be made in the usual way served in bowls, without the
pumpkin.
From: Bob Shiells Date: 09-22-94

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