Pumpkin soup with mushrooms and squid
4 servings
45 minutes
Pumpkin soup with mushrooms and squid is an exquisite dish of Pan-Asian cuisine that combines the tenderness of pumpkin, the richness of mushrooms, and the delicate sea note of squid. The recipe's origins are linked to Asian traditions of using pumpkin in warm, comforting soups. Sautéed mushrooms add depth to the dish, while squid contributes a unique texture and light sweetness. The creamy pumpkin puree with milk creates a soft base enriched with garlic and spicy chili pepper aromas. This soup is an ideal choice for culinary experimenters, revealing a wealth of flavor contrasts. It is best served hot, drizzled with olive oil to enhance its richness—a wonderful option for a cozy dinner or an unusual festive table.
1
Preheat the oven to 200 degrees. Peel the pumpkin and cut it into small pieces. Place in a deep baking dish, drizzle with oil, and add 1 cup of water. Cover the dish with foil and put it in the oven for twenty-five to thirty minutes until the pumpkin is soft.
- Pumpkin: 600 g
- Olive oil: to taste
2
Transfer the pumpkin to a blender bowl, pour in the milk, and blend until smooth puree. Pour the soup into a saucepan, season with salt and pepper, and keep on very low heat.
- Milk: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Slice the mushrooms thinly. Heat oil in a pan and quickly fry the mushrooms until golden brown, adding salt.
- Button mushrooms: 200 g
- Olive oil: to taste
- Salt: to taste
4
Clean the squid from the insides, remove the membranes. Cut the squid into strips 5–7 mm thick. Crush the garlic and chop finely. Cut the chili pepper in half lengthwise, remove the seeds, and slice into half rings.
- Squid: 2 pieces
- Garlic: 1 clove
- Chili pepper: 1 piece
5
Heat a pan with oil and add squid, garlic, and chili. Fry, stirring, for two to three minutes over high heat. Season with salt and pepper.
- Squid: 2 pieces
- Garlic: 1 clove
- Chili pepper: 1 piece
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Pour the soup into bowls, arrange the mushrooms and squid. Drizzle with oil and serve.
- Button mushrooms: 200 g
- Squid: 2 pieces
- Olive oil: to taste
