Pumpkin Puree Soup with Mushrooms is a simple and healthy soup that you can cook in half an hour, no more. In pumpkin season, my mother supplies me with this wonderful vegetable in full. By the way, I don’t particularly like this very pumpkin, but, knowing about its incredible usefulness, I try to instill this very love in myself.
Ingredients: pumpkin, cream, water, garlic, mushrooms, olive oil, salt/pepper, onion, nutmeg
Cooking method:
Mushrooms cut into 4 pieces Onions need to be cleaned and cut. Not small and not large, just a medium cube. Heat the oil in a frying pan and, first of all, fry the onion until golden brown. After we make a big fire and add the chopped champignons. Saute the mushrooms until they are smaller and browner. Add peeled and chopped garlic cloves in any way at the very end of frying and nutmeg. Mix and turn off.
Well, while the mushrooms are fried, let's take care of the pumpkin. It must be peeled and cut into large cubes. Put the pan on the fire, add water, pumpkin cubes and leave to boil. Pumpkin cooks pretty quickly, after 10 minutes it was already soft in me.
Add the contents of the pan (mushrooms and onions), salt to your taste, take an immersion blender and grind everything until smooth. If you want a thinner soup, then add more boiling water or broth.