Lorenza Ávila

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Lorenza Ávila

Pumpkin and mushroom soup

45 mins

Low

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Lorenza Ávila

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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.

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Ingredients

6 portions

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1 1/2 kilos Castilla pumpkin
1 onion, finely chopped
1/2 cups shitake mushroom
1 clove garlic
1/2 cups olive oil
5 cups chicken soup, Homemade
to taste 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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Pumpkin and mushroom soup

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by