Pumpkin Soup with Mushrooms
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
450 grams — a quarter of a pumpkin. Recipe inspired by a popular American chef.
Ingredients
- Pumpkin - 15.9 oz
- Onion - 1 head
- Garlic - 1 clove
- Olive Oil - 1 fl oz
- Chicken Broth - 7 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Paprika - to taste
- Morels - 2.5 oz
Step by Step guide
Step 1
Prepare the pumpkin: cut in half, cover with foil, and roast in the oven until soft at 347°F (1–2 hours). Scoop out the pumpkin flesh and puree it using a blender.
Step 2
In a pot over medium heat, heat the oil, add the onion and garlic, and sauté for 2 minutes until fragrant.
Step 3
Add the frozen mushrooms, reduce the heat, cover, and let cook for 6–10 minutes. Add the pumpkin puree, mix everything together, and keep on low heat for a few more minutes.
Step 4
Remove from heat. Pour 1/3 of the broth into the pot, blend until smooth (be careful of splashes!). Add the remaining broth, blend again.
Step 5
Place on heat and bring to a boil. Remove from heat, season with salt and pepper.
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