Pumpkin Puree Soup with Oyster Mushrooms and Marjoram
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Pumpkin puree soup with oyster mushrooms and marjoram
Ingredients
- Pumpkin - 24.7 oz
- Potato - 7.1 oz
- Carrot - 7.1 oz
- Onion - 3.5 oz
- Celery stalk - 1 piece
- Oyster Mushrooms - 5.3 oz
- Garlic - 3 cloves
- Marjoram - 0.5 oz
- Mild Chili Spice - 2 pieces
- Salt - to taste
- Ground Black Pepper - a pinch
- Turmeric - a pinch
- Olive Oil - 1 fl oz
- Spice mix for adjika - a pinch
Step by Step guide
Step 1
Dice the pumpkin, potato, carrot, onion, and celery into small cubes.
Step 2
Sauté everything except the pumpkin in a saucepan until half-cooked.
Step 3
Add the pumpkin, pour in vegetable broth, season with necessary spices (salt, pepper, adjika mix, finely chopped chili pepper) and simmer until cooked.
Step 4
Blend to the desired consistency using a blender.
Step 5
Cut the oyster mushrooms into small pieces (reserve the most beautiful cluster for decoration, but also cook them) and sauté with garlic and turmeric in olive oil. Then add the marjoram (finely chopped) to the cooked mushrooms.
Step 6
Combine the puree with the mushrooms, plate it, and garnish with the cluster of mushrooms and a sprig of marjoram.
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