Pumpkin Soup with Mushrooms
Soups • European
Description
450 grams — a quarter of a pumpkin. Recipe inspired by a popular American chef.
Ingredients
- Pumpkin 15 oz
- Onion 1 head
- Garlic 1 clove
- Olive Oil 0 fl oz
- Chicken Broth 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Paprika to taste
- Morels 0 oz
Step-by-Step Guide
Step 1
Prepare the pumpkin: cut in half, cover with foil, and roast in the oven until soft at 345°F (1–2 hours). Scoop out the pumpkin flesh and puree it using a blender.
Step 2
In a pot over medium heat, heat the oil, add the onion and garlic, and sauté for 2 minutes until fragrant.
Step 3
Add the frozen mushrooms, reduce the heat, cover, and let cook for 6–10 minutes. Add the pumpkin puree, mix everything together, and keep on low heat for a few more minutes.
Step 4
Remove from heat. Pour 1/3 of the broth into the pot, blend until smooth (be careful of splashes!). Add the remaining broth, blend again.
Step 5
Place on heat and bring to a boil. Remove from heat, season with salt and pepper.
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