Pumpkin and Mushroom Soup

Lorenza Ávila
A delicious pumpkin and mushroom soup that can work as a soup for any meal or even as a spectacular soup for a dinner or party if presented inside a pumpkin.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 kilos winter squash
  • 1 onion, finely chopped
  • 1/2 cups shiitake mushroom
  • 1 clove garlic
  • 1/2 cups olive oil
  • 5 cups chicken broth, homemade
  • pepper, to taste
Preparation
45 mins
0 mins
Low
  • Preheat the oven to 200 degrees Celsius.
  • Cut the squash into cubes and combine with the onion, mushrooms, and garlic. Place on a baking sheet.
  • Season the squash with olive oil and a little salt and bake for 30 minutes or until the squash is tender.
  • Transfer all the vegetables to a pot and cook over medium heat. Pour 2 cups of water over them and cook for at least 10 minutes.
  • Pass all the soup to the blender and purée. Gradually add the remaining 3 cups of broth to the blender and continue puréeing.
  • Return the soup to the pot and cook until it begins to boil. Remove from heat and season with salt and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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