Creamy mushroom soup with coconut milk and turmeric

Cook the edamame and pumpkin in small pieces (I steam the pumpkin so as not to overcook it and prevent it from falling apart).

Cut the red bell pepper into strips and set aside. Poach the onion and leek for a few minutes and add the mushrooms cut in halves.

Add half a can of coconut milk and half a glass of water if you want to lighten it in flavor and texture. Otherwise, add the whole can and rectify if necessary with a little water. Season with salt and pepper and add the spoonful of turmeric, let it cook for 10 minutes over low heat and add the cooked pumpkin and the edamame.

Serve with a little parsley on top and black sesame seeds.