Among mashed soups, pumpkin is beyond competition! With her, any dish is quickly and simply prepared, it is cheap, and it turns out bright, tasty and appetizing. Step-by-step recipe with a photo of creamy mushroom soup with pumpkin. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of creamy mushroom soup with pumpkin
- Video recipe
Mushrooms and pumpkin are a great combination of products from which you can prepare a variety of healthy dishes, incl. dietary. Today I propose to try a new recipe and make a simple and healthy first course that is prepared in a minimum amount of time - creamy mushroom soup with pumpkin. Delicate taste, pleasant aroma, wonderful sunny color and incredible usefulness. The main ingredient is pumpkin, which is considered one of the healthiest vegetables. The mushrooms in the recipe are forest mushrooms, previously frozen. But if desired, they can be replaced with mushrooms or oyster mushrooms. Dried mushrooms are also good. The most aromatic and rich soup will be obtained from forest mushrooms.
In addition, such a soup is suitable for baby and diet food, and will not harm the figure in any way, because it is lean and low in calories. The dish will be especially liked by people who follow the figure and follow a healthy diet. At the same time, the soup is hearty and nutritious. To prepare it, you will need a minimum of available products, and the taste will surprise every gourmet. But if you wish, you can add cream to the soup, they will make the taste of the dish especially tender. In general, pumpkin cream soup is easy to diversify, for example, fry bacon or ham, make crispy croutons or croutons, add grated cheese … The dish can be adjusted to the tastes of each family member.
- Caloric content per 100 g - 57 kcal.
- Servings Per Container - 4-5
- Cooking time - 45 minutes
Ingredients:
- Frozen forest mushrooms - 300 g
- Carrots - 150 g
- Allspice peas - 2 pcs.
- Vegetable oil - for frying
- Garlic - 2 wedges
- Pumpkin - 300 g
- Ground black pepper - a pinch
- Onions - 150 g
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
Step-by-step preparation of creamy mushroom soup with pumpkin, recipe with photo:
1. Peel pumpkins, carrots and onions, cut into any size and place in a saucepan. The cutting method can be different, because the vegetables will then still be mashed. The size of the cut only affects the cooking time. The finer the food is cut, the faster it will cook.
2. Pour the vegetables with water so that it covers them by 1 finger, boil, salt and cook until tender. Then grind them with a blender until puree. If there is no such device, then grind the vegetables through a fine iron sieve.
3. Defrost the mushrooms and fry in a frying pan in vegetable oil until golden brown. Cut very large specimens into smaller pieces.
4. Place the mushrooms in a clean saucepan, add a little water and boil to form a rich mushroom broth. Season with salt and pepper.
5. Combine vegetable puree and mushroom broth with mushrooms in one saucepan. Add bay leaf, peppercorns, taste and add salt and pepper if necessary. Boil the soup for 5-7 minutes and remove from heat. Serve ready-made creamy mushroom soup with pumpkin to the table with any additives to taste: cream, sour cream, cheese shavings, fried bacon, boiled egg …
See also the video recipe on how to cook pumpkin soup with onions and mushrooms.
