Pumpkin or cauliflower have I none, but what I do have I will freely give you mimi... the best winter chill chasing soup has to be this one... somewhat of an effort required, but well worth it:
Semi-Easy Hot and Sour Soup
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce (More, to taste if needed)
1/2 cup cooked Julienned chicken or pork
1/2 cup mushrooms, diced (We like the Chinese Wood Ear variety)
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/4 cup white vinegar (More to taste, if neeed)
1/3 cup canned bamboo shoots, julienned
1/2 cup bean sprouts
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1/2 cup seaweed (If you can find it)
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.