Pumpkin soup-puree with oyster mushrooms and marjoram
4 servings
40 minutes
Pumpkin puree soup with oyster mushrooms and marjoram is a true embodiment of autumn on a plate. Its soft, velvety texture combines the sweetness of pumpkin with the spiciness of herbs, creating a harmony of flavors. The oyster mushrooms add depth and a light mushroom note, while marjoram refreshes the composition with a subtle herbal aroma. This soup is not just a dish; it's comfort in every sip that warms the soul and inspires leisurely conversations at the family table. Its roots can be traced back to European cuisine, where autumn vegetables and herbs form the basis of many warming dishes. It pairs perfectly with crispy toasts or fresh baguette, adding textural variety to the delicate puree. This dish is an ideal choice for those seeking not only taste but also an atmosphere of coziness and warmth.
1
Cut the pumpkin, potato, carrot, onion, and celery into small cubes.
- Pumpkin: 700 g
- Potato: 200 g
- Carrot: 200 g
- Onion: 100 g
- Celery stalk: 1 piece
2
Sauté everything except the pumpkin in a saucepan until half-cooked.
- Potato: 200 g
- Carrot: 200 g
- Onion: 100 g
- Celery stalk: 1 piece
3
Add pumpkin, pour in vegetable broth, season with necessary spices (salt, pepper, adjika mix, finely chopped chili pepper) and simmer until ready.
- Pumpkin: 700 g
- Salt: to taste
- Ground black pepper: pinch
- Spice mix for adjika: pinch
- Red chili pepper: 2 pieces
4
Use a blender to achieve the desired consistency.
- Pumpkin: 700 g
5
Cut the oyster mushrooms into small pieces (leave the most beautiful ones for decoration, but also cook them) and sauté with garlic and turmeric in olive oil. Then add finely chopped marjoram to the cooked mushrooms.
- Oyster mushrooms: 150 g
- Garlic: 3 cloves
- Turmeric: pinch
- Olive oil: 30 ml
- Marjoram: 15 g
6
Mix the puree with mushrooms, place it on a plate, and garnish with a cluster of mushrooms and a sprig of marjoram.
- Marjoram: 15 g