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
Ingredients6 portions
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.
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