1 medium pumpkin 1 medium onion 1 litre chicken stock small bunch spring onions 1 small ginger root 80 ml soy sauce 50 gm dried shitaki mushrooms 30 gm dried orange peel
Cut a small slice from the base of the pumpkin so that it sits level (better still buy one with a flat base to start with). Cut off a lid and scoop out the seeds. Place all ingredients, except spring onions, inside the pumpkin and replace lid. Steam pumpkin for one hour or until flesh is soft (test with a skewer). Stir in spring onions (cut into 1 cm lengths). Remove from steamer onto warm serving plate. When serving use a Chinese ladle to scoop out the soup and the pumpkin flesh.