Ingredients

• 3 cups coconut water
• 3.5 ounces (100 grams) coconut meat
• 10.5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon salt
• 3 black peppercorns, plus additional freshly ground pepper, to taste
• Pinch chopped garlic (partial clove with center removed)
• 3/4 teaspoon red curry paste, or more to taste
• 2 1/2 tablespoons olive oil
• 1/3 cup almond milk
• 1 recipe Marinated Portobello Mushrooms, recipe follows
• 1/4 cup coconut cream
• 1/2 cup chopped fresh cilantro leaves
• 2 scallions, thinly sliced
• 1 tablespoon shoyu (Japanese soy sauce)
• 1 tablespoon olive oil
• 1 tablespoon water
• 1/2 teaspoon minced ginger
• 1 portobello mushroom, gills removed, cut into small dice

Instructions

1. Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
2. To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
3. Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.