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Lorenza

Lorenza Ávila

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Recipe of Pumpkin and mushroom soup
Recipe

Pumpkin and mushroom soup

45 min
Easy
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A rich pumpkin and mushroom soup that can function as soup for any meal or even as a spectacular soup for a dinner or party if presented inside a pumpkin.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1 1/2 kilos of Castilla pumpkin
  • 1 piece of onion finely chopped
  • 1/2 Cup of shitake mushroom
  • 1 clove of garlic
  • 1/2 Cup of olive oil
  • 5 cups of chicken soup Homemade
  • to taste of black pepper to taste

    Preparation

    Pre-heat the oven to 200 degrees Celsius.
    Cut the pumpkin into cubes and combine with the onion, mushrooms and garlic. Place on a baking sheet.
    Season the pumpkin with olive oil and a little salt and bake for 30 minutes or until the pumpkin is tender.
    Transfer all the vegetables to a pot and cook over medium heat. Pour on them 2 cups of water and cook for at least 10 minutes.
    Pass all the soup to the blender and purée. Add little by little the remaining 3 cups of broth in the blender and continue mashing.
    Return the soup to the pot and cook until it starts to boil. Remove from heat and season with salt and pepper.

    PRESENTATION

    This soup looks great when it is served in a round pumpkin like the one in the photo. In October these pumpkins can be found in supermarkets in all sizes. Just cut the lid and remove all the filling before serving the soup.

    TIPS

    If you can not find butternut squash you can use any orange pumpkin. If you do not find fresh shitake mushroom you may find it dehydrated, just put it in hot water for 30 minutes before using.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    187
    kcal
    9.3%
    Carbohydrates
    35.3
    g
    12%
    Proteins
    9.0
    g
    18%
    Lipids
    2.9
    g
    4.4%
    Fiber
    5.1
    g
    10%
    Sugar
    6.3
    g
    7.0%
    Cholesterol
    6.3
    mg
    2.1%
    Esha
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