Roasted Pumpkin and Mushroom Soup
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Roasted Pumpkin and Mushroom Soup
Ingredients
- Pumpkin - 2 lbs
- Onion - 1 head
- Shimeji mushrooms - 2 pieces
- Garlic - 1 clove
- Olive Oil - 4 fl oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Chicken Broth - 1 qt
Step by Step guide
Step 1
Cut the pumpkin in half and remove the seeds, then chop into small pieces. Peel the onion and cut it into quarters lengthwise. Cut the mushrooms in half.
Step 2
Preheat the oven to 446°F.
Step 3
On a baking sheet, combine the pumpkin, onion, mushrooms, and peeled garlic clove. Drizzle with oil and sprinkle with salt. Toss, spread out, and place in the oven for about 30 minutes until the pumpkin is soft, stirring occasionally. Cool and peel the pumpkin.
Step 4
Transfer the vegetables to a pot and add 500 ml of broth. Heat and blend with an immersion blender until smooth. While blending, gradually add the remaining broth.
Step 5
Bring the soup to a boil, season with salt and pepper.
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