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.

And if you need more soup inspiration for this Winter, I wrote a whole cookbook about them, you'll find 25 exclusive recipes. You can find it here on my shop.  

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
• Cilantro
• Olive oil
• Freshly ground pepper
• Butter

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 !