Pumpkin soup with mushrooms

Pumpkin soup with mushrooms

Warming autumn cream – roasted pumpkin soup with garlic, fried mushrooms and thyme.

Ingredients:

• pumpkin – 1 pc.


• mushrooms – 300 g


• cream – 200 ml


• Water – 400 mL


• onions – 1 pc.


• thyme – to taste


• Garlic – 1 clove


• vegetable oil – to taste


• salt – to taste


• pepper – to taste

Instructions:

1. Preheat oven to 180 degrees. Pumpkin cut in half, remove seeds. Cover the pan with foil. Put on a pumpkin cut, oiled down and bake in the oven for an hour.


2. Mushrooms wash, separate the legs from the hats. Feet in the water to boil over medium heat, covered, for 15-20 minutes, adding a pinch of thyme and a clove of garlic. Chop the onions, browned it in vegetable oil.


3. Hats mushrooms cut into slices and add to the onions and fry together for 10 minutes to evaporate the liquid. Season with salt and pepper.


4. From the baked pumpkin with a spoon remove the pulp. In a blender add up pumpkin pulp, boiled and cooled mushroom legs and a glass of mushroom broth. Pyurirovat until smooth.


5. Pour into the pan. Add mushrooms fried with onions, cream, salt and pepper and bring to a boil. Serve the soup with bread.

Pumpkin soup with mushrooms