Baked pumpkin and mushroom soup
4 servings
60 minutes
Pumpkin and mushroom soup is a true autumn treat from Yugoslav cuisine. Its soft, velvety texture and deep, rich flavor make it an ideal dish for cozy evenings. Roasting the pumpkin enhances its natural sweetness, while the mushrooms add earthy, smoky notes to the soup. A hint of garlic's mild spiciness and the spicy accents of freshly ground pepper harmoniously complement the overall picture. This soup not only warms but also serves beautifully as a first course on a festive table. It can be served with crusty bread or enriched with cream for an even softer taste. Inspired by traditional Yugoslav cuisine, it combines simplicity in preparation with a wealth of aromas, leaving a pleasant aftertaste and a desire to repeat this gastronomic experience.
1
Cut the pumpkin in half and remove the seeds, then cut into small pieces. Peel the onion and cut it into quarters lengthwise. Cut the mushrooms in half.
- Pumpkin: 1.2 kg
- Onion: 1 head
- Shiitake mushrooms: 2 pieces
- Garlic: 1 clove
2
Preheat the oven to 230 degrees.
3
On a baking sheet, mix pumpkin, onion, mushrooms, and peeled garlic clove. Drizzle with oil and salt. Stir, flatten, and send to the oven for about 30 minutes until the pumpkin is soft, stirring occasionally. Cool and peel the pumpkin.
- Pumpkin: 1.2 kg
- Onion: 1 head
- Shiitake mushrooms: 2 pieces
- Garlic: 1 clove
- Extra virgin olive oil: 0.5 glass
- Coarse salt: to taste
4
Transfer the vegetables to a pot and pour in 2 cups of broth. Heat and blend with a hand blender until pureed. While blending, add the remaining broth.
- Pumpkin: 1.2 kg
- Onion: 1 head
- Shiitake mushrooms: 2 pieces
- Garlic: 1 clove
- Vegetable broth: 5 glass
- Vegetable broth: 5 glass
5
Bring the soup to a boil, add salt and pepper.
- Coarse salt: to taste
- Freshly ground black pepper: to taste