Pumpkin and button mushroom soup
I hope you're not over soups yet because I surely am not. This week, I'm sharing with you this incredible pumpkin and button mushroom soup. It's so soft and cozy, I can't get over it.
Button mushrooms, pumpkin, a little bit of potato for texture and we're good to go. The mushroom flavor is really present but it's less watery than a mushroom-only soup. I love this velvety consistency.
You can serve this soup as a starter (in small portions obviously) or a main. Serve it with some toasts, it makes a simple yet filling dinner.
As usual, I have to say it but being the soup addict I am it's an incredibly helpful tool. My hand blender is this one, I love love love it.
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Pumpkin and button mushroom soup (serves 4) :
- 600 g pumpkin
- 250 g button mushrooms
- 150 g potatoes
- 1 small onion
- 1 garlic clove
- 50 cl vegetable stock
- Salt and pepper
For the topping :
- 2 button mushrooms
- Olive oil
- Freshly ground pepper
Peel and chop the pumpkin, onion, mushrooms, potatoes and garlic.
In a pot, add all the ingredients. Season with salt and pepper.
Cover with a lid and let it simmer for about 20 minutes or until the potatoes and pumpkin bits are soft.
Blend with a blender or hand blender until you reach a smooth consistency.
Prep the topping. Slice the mushrooms thinly.
Heat a bit of butter in a pan, on high heat, and pan fry the mushroom so they get a nice golden color.
Laddle the soup into bowls, sprinkle a few cilantro leaves, a crack of black pepper, a little drizzle of olive oil and serve !