Makes approximately 6 cups of soup
1 T toasted sesame oil
1 1/2 c diced onion
2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 1/2 c sliced shiitake mushrooms
1 c chopped cooked chestnuts
4 oz cooked lentils
2 c cubed kabocha squash
6 cups vegetable bouillon
1/2 recipe shiitake gravy (see below)
salt and pepper to taste
Spray soup pot with cooking spray. Over low heat, add onions, spices and sesame oil. When onion is translucent, add squash, mushrooms and lentils, and coat well with spices. Add vegetable bouillon. Bring to a boil and simmer until squash is done. Using a stick blender, or blending in batches in a standard blender, blend until smooth. Add a cup of soup to bowl of shiitake gravy, and then add back into soup. Cook until thickened. Sprinkled with roughly ground cumin seeds, or cumin powder. Serve with toasted slices of onion cocktail bread.
Note: if you have not made the shiitake gravy, the soup can be thickened with cornstarch or arrowroot. Add 2 tsp dried thyme and 1 tsp of sesame oil if thickened in this way.