Bright and healthy creamy pumpkin-carrot cream soup with mushrooms is a hearty and at the same time dietary dish. Find out how to cook it in the recipe below with a photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Moderately sweet and healthy pumpkin-carrot soup with mushrooms cheers up and is suitable for any meal: for breakfast, lunch and dinner. It is included in diet and lean menus. In addition to its pleasant and mild taste, the cream soup is easily absorbed by the body and is very useful for the intestines. Mashed soups can even be served on a festive table. Because they look beautiful, appetizing and cheerful. Another beauty of this soup: it turns out to be tender and creamy.
You can cook it in broth, water, béchamel sauce, cream, mushroom or vegetable broth. For cream soup, the presence of heavy cream or sour cream is required. These products are introduced at the end of the cooking process. Another ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, garlic, curry. Some housewives cook it both for the first and for dessert. In the first case, add meat, fish, meatballs, croutons and herbs. And in the second - served with milk, cheese, dried fruits.
- Caloric content per 100 g - 57 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Dried porcini mushrooms - 50 g
- Carrots - 2 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Garlic - 1 clove
- Pumpkin - 350 g
- Onions - 1 pc.
- Sour cream (fat) - 100 ml
Step-by-step preparation of creamy pumpkin-carrot cream soup with mushrooms, recipe with photo:
1. Soak the mushrooms in hot water and leave for half an hour to increase in size and swell. If you fill it with cold water, then soak them for 1, 5 hours.
2. Peel the pumpkin, remove the seeds, clean the fibers, cut into cubes and send to the pan.
3. Peel carrots with onions, wash, chop and send to the pumpkin. Add the peeled clove of garlic, cover with water to cover the vegetables and send the soup to the stove to simmer.
4. After boiling, cook the soup for 20-30 minutes until the vegetables are soft.
5. Use a slotted spoon to remove the vegetables from the pan and transfer to a bowl. Grind them with a blender until smooth and smooth. For some housewives, it is not enough to just beat the vegetables with a blender, so they are additionally ground through a fine sieve.
6. Return the vegetable mass to the saucepan with the vegetable broth.
7. Pour sour cream into a saucepan.
8. Add the soaked porcini mushrooms. You can cut them into smaller pieces if you wish.
9. Pour in the mushroom broth in which the mushrooms were soaked.
10. Stir, season with salt and pepper and simmer the cream soup over low heat for 10 minutes. After that, serve the first hot dish to the table with croutons or croutons.
See also the video recipe on how to make pumpkin cream soup.
