Pumpkin and Mushroom Soup

Name: Pumpkin and Mushroom Soup
Prep time: 45 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

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

Published: 04-10-2010

Preparation

45 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.

At the moment, this recipe does not have nutritional information.

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Presentation

This soup looks great when served in a round pumpkin like the one in the picture. In October, these pumpkins can be found in supermarkets in all sizes. Just cut off the top and remove all the filling before serving the soup.

Tips

If you can't find butternut squash, you can use any orange-colored squash. If you can't find fresh shiitake mushrooms, you can find them dehydrated; just soak them in hot water for 30 minutes before using.

Pumpkin and Mushroom Soup

Ingredients

Preparation

Nutritional information

Presentation

Tips

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