Pumpkin soup with mushrooms
3 servings
25 minutes
Pumpkin soup with mushrooms is a cozy and warming dish from European cuisine. Its history is linked to traditional autumn recipes when pumpkin was the main vegetable of the season. The velvety texture of pumpkin puree combines with the rich flavor of mushrooms, creating a harmonious and delicate dish. The aroma of garlic and paprika adds spiciness to the soup, while chicken broth makes it particularly hearty. This soup is perfect for cold evenings, served as a standalone dish or with crispy croutons. It is light yet nutritious, rich in vitamins, and perfectly complements an autumn menu.
1
Prepare the pumpkin: cut in half, cover with foil, and bake in the oven at 175 degrees for 1-2 hours until soft. Scoop out the pumpkin flesh and puree it with a blender.
- Pumpkin: 450 g
2
In a pot, heat oil over medium heat, add onion and garlic, and sauté for 2 minutes until fragrant.
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 30 ml
3
Add frozen mushrooms, reduce the heat, cover with a lid, and leave for 6-10 minutes. Add pumpkin puree, mix everything, and keep on low heat for a few more minutes.
- Mushrooms: 70 g
- Pumpkin: 450 g
4
Remove from heat. Pour 1/3 of the broth into the pot, blend until smooth (be careful of splashes!). Add the remaining broth and blend again.
- Chicken broth: 220 ml
5
Put on the fire and bring to a boil. Remove from heat, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
