Seafood Pumpkin Soup

Ingredients

• 1.5lb pumpkin flesh
• .50lb fresh fish fillet, cut into bite sized pieces (any kind of white fish)
• .25lb fresh shrimp
• .25lb fresh scallop
• 9 shitake mushrooms, sliced
• 1 quart of fish stock, you may use vegetable or chicken as well
• 3 tablespoons of Olive oil
• Salt and white pepper to taste

Directions

1. Cut off the pumpkin skin, scoop out the seeds, and cut into bite-sized cubes
2. Add oil to the pot and stir-fry the pumpkin cubes and shitake mushrooms on high heat for 3 minutes
3. Add hot stock and bring to a boil
4. Simmer the pumpkin in the stock for about 30 minutes covered, until fork tender.
5. Optional – puree the pumpkin soup at this point
6. Add the seafood and boil till cooked.
7. Season with salt and pepper and serve immediately