Pumpkin soup with mushrooms
Dear friends, today we prepare together a warm and enveloping recipe: pumpkin soup with mushrooms, with all the scents of autumn and winter! I really love pumpkin creams (I also often prepare pumpkin soup with chickpeas), both with pasta and accompanied by crunchy croutons: normally I make the base by adding potatoes to make the cream more full-bodied and then I indulge myself with the toppings! For my pumpkin soup with mushrooms I used only mushrooms which are delicate, quite cheap and easily available, but nothing prevents you from using more valuable and tasty varieties.As a variety of pumpkin you can use the one you have at home, the aromas and the degree of sweetness will change a little but, since the pumpkin is reduced to cream, there are no types not recommended. This cream is perfect as an evening comfort food, but served in small bowls it can also become a delicious appetizer to serve for a dinner with friends! So let's see together the few and simple steps to prepare a perfect pumpkin soup with mushrooms!
Ingredients
700 g pumpkin500 g potatoes1/2 onion400 g button mushrooms1/2 cup wine2 cloves garlicrosemaryextra virgin olive oilsaltblack pepper
Procedure
First, prepare the ingredients: remove the skin and seeds and internal filaments from the pumpkin, then cut it into chunks. Peel the potatoes, rinse them and cut them into pieces a little smaller than those of the pumpkin. Cut the onion into thin slices and brown it in a large pot with a drizzle of extra virgin olive oil and a sprig of rosemary. Add the pumpkin and potatoes and cook for a few minutes over high heat. Cover with water flush with the vegetables, add salt put the lid on and lower the heat. Cook for at least half an hour or until the pumpkin and potatoes are well cooked. In the meantime, prepare the mushrooms. Remove the base, which is full of soil, and clean the outside with a damp cloth or paper towel. Cut the mushrooms into slices. Crush the garlic without peeling it with the side of the blade of a knife. Brown the garlic in a pan with a drizzle of oil, then add the mushrooms and brown for a few minutes over high heat. Season with salt and deglaze with the wine, then lower the heat and cook for about ten minutes. When cooked, turn off the heat. When the pumpkin and potatoes are cooked, blend in a mixer or with a hand blender. Put the soup back in the pot, season with salt and pepper and cook until the desired degree of density (if it is too liquid, just keep it still on the heat, if on the contrary it is too thick, just add a ladle of water). Pour the soup into the plates and add two tablespoons of mushrooms to the center of each plate. Complete with a drizzle of raw oil and serve accompanied by crispy croutons, which you can also prepare at home by browning cubes of bread with a knob of butter or a drizzle of oil. Enjoy your pumpkin soup with mushrooms ready to be enjoyed!
Dear friends, today we prepare together a warm and enveloping recipe: pumpkin soup with mushrooms, with all the scents of autumn and winter! I really love pumpkin creams (I also often prepare pumpkin soup with chickpeas), both with pasta and accompanied by crunchy croutons: normally I make the base by adding potatoes to make the cream more full-bodied and then I indulge myself with the toppings! For my pumpkin soup with mushrooms I used only mushrooms which are delicate, quite cheap and easily available, but nothing prevents you from using more valuable and tasty varieties.As a variety of pumpkin you can use the one you have at home, the aromas and the degree of sweetness will change a little but, since the pumpkin is reduced to cream, there are no types not recommended. This cream is perfect as an evening comfort food, but served in small bowls it can also become a delicious appetizer to serve for a dinner with friends! So let's see together the few and simple steps to prepare a perfect pumpkin soup with mushrooms!
Ingredients
700 g pumpkin
500 g potatoes
1/2 onion
400 g button mushrooms
1/2 cup wine
2 cloves garlic
rosemary
extra virgin olive oil
salt
black pepper
Procedure
First, prepare the ingredients: remove the skin and seeds and internal filaments from the pumpkin, then cut it into chunks. Peel the potatoes, rinse them and cut them into pieces a little smaller than those of the pumpkin. Cut the onion into thin slices and brown it in a large pot with a drizzle of extra virgin olive oil and a sprig of rosemary. Add the pumpkin and potatoes and cook for a few minutes over high heat. Cover with water flush with the vegetables, add salt put the lid on and lower the heat. Cook for at least half an hour or until the pumpkin and potatoes are well cooked. In the meantime, prepare the mushrooms. Remove the base, which is full of soil, and clean the outside with a damp cloth or paper towel. Cut the mushrooms into slices. Crush the garlic without peeling it with the side of the blade of a knife. Brown the garlic in a pan with a drizzle of oil, then add the mushrooms and brown for a few minutes over high heat. Season with salt and deglaze with the wine, then lower the heat and cook for about ten minutes. When cooked, turn off the heat. When the pumpkin and potatoes are cooked, blend in a mixer or with a hand blender. Put the soup back in the pot, season with salt and pepper and cook until the desired degree of density (if it is too liquid, just keep it still on the heat, if on the contrary it is too thick, just add a ladle of water). Pour the soup into the plates and add two tablespoons of mushrooms to the center of each plate. Complete with a drizzle of raw oil and serve accompanied by crispy croutons, which you can also prepare at home by browning cubes of bread with a knob of butter or a drizzle of oil. Enjoy your pumpkin soup with mushrooms ready to be enjoyed!
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