Sous-vide pumpkin soup with yuzu kosho and shiitake
20 minutes
Preparation time
1 hour 40 minutes
Cooking time
4 serves


Yuzu koshõ

4 small green chillies, finely chopped
2 limes, zested
4 lemons, zested
1 tbsp salt flakes
60 ml (¼ cup) yuzu juice

Pumpkin soup

1 kg butternut pumpkin, peeled, sliced
1 garlic clove, slightly crushed
1 tbsp mirin
200 g unsalted butter
1 tsp salt flakes
300 ml vegetable stock, or more
if required
Lemon juice, to taste


40 g (¼ cup) pepitas
1 tbsp unsalted butter
100 g shiitake mushrooms, sliced
Sea salt, to taste
Micro herbs, such as sorrel
or coriander leaves, leaves
picked, optional


Yuzu koshõ

  1. Bruise the chillies with the zest and salt in a mortar and pestle then stir through the yuzu juice. Store in the
    refrigerator in a sterilised jar.

Pumpkin soup

  1. Place the pumpkin, 1 tablespoon of the yuzu koshõ, garlic, mirin, butter and salt into a large vacuum sealing bag.
    Vacuum on setting 3 and Seal on setting 3.
  2. Place into the steam oven on a wire rack on shelf level 2 and Sous-vide at 90°C for 1 hour 30 minutes.
  3. Transfer the ingredients into a food processor with a small volume of the stock. Blend until smooth, adding as much stock as needed to reach your desired consistency.
  4. Season to taste with lemon juice and salt.


  1. Preheat the oven on Fan Plus at 160°C.
  2. Spread the pepitas onto a universal tray. Place into the oven on shelf level 2 and cook for 8 minutes, or until browned.
  3. Meanwhile, in a large frying pan on medium-high heat, induction setting 7, add the butter and cook until foaming.
  4. Add the mushrooms in batches and season well. Increase the heat to high heat, induction setting 8 and cook until
    the mushrooms are golden. Set aside.

To serve

  1. Serve the soup in warmed bowls and garnish with the sautéed shiitake mushrooms, toasted pepitas and micro
    herbs, if desired.

Hints and tips

  • Yuzu juice and Yuzu koshõ can be purchased from Asian grocers. The juice from the lemons and limes can be used instead of the yuzu if unavailable.
  • If fresh shiitake mushrooms are not available, use rehydrated dried shiitake. Do not discard the mushroom liquid,
    this can be saved and used in stocks or soups for extra flavour.
  • Using this technique to cook the pumpkin intensifies its flavour and retains the vibrant colour.
  • Butternut pumpkin can be substituted with other varieties, such as Japanese or Kent.

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