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Pumpkin and carrot soup with sautéed mushrooms

Pumpkin and carrot soup with sautéed mushrooms

Based on 11 ratings
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misarla

misarla

Community member

"This soup is perfect on a rainy day, when you want to warm up after a walk outside."
Difficulty
Easy 👌
Preparation
50 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½
Hokkaido pumpkin
carrots
50 g
button mushrooms
½
onion
½ clove
garlic
¾ l
water
salt
pepper
ground nutmeg
vegetable oil (for frying)
rosemary (for serving)
sour cream (for serving)
MetricImperial

Utensils

cutting board, knife, pot, rubber spatula, frying pan, immersion blender

How-To Videos

See all
how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal87
Fat0 g
Protein4 g
Carb16 g
  • Step 1/ 3

    • ½ Hokkaido pumpkin
    • carrots
    • ½ onion
    • ½ clove garlic
    • cutting board
    • knife

    Halve Hokkaido pumpkin and remove the seeds and stalk. Cut into small pieces. Wash, peel, and slice the carrots. Dice the onion and peel and crush garlic clove.

  • Step 2/ 3

    • ¾ l water
    • salt
    • pepper
    • ground nutmeg
    • vegetable oil (for frying)
    • pot
    • rubber spatula

    Add some oil to the pot and fry the onion and garlic until translucent. Add carrots and pumpkin and sauté for approx. 2 more min. Add water, season with salt, pepper, and nutmeg as desired and let it simmer for approx. 30 min.

  • Step 3/ 3

    • 50 g button mushrooms
    • vegetable oil (for frying)
    • rosemary (for serving)
    • sour cream (for serving)
    • frying pan
    • immersion blender

    Meanwhile, quarter the mushrooms and fry them in some oil in a frying pan over medium-high heat. Once carrot and pumpkin are tender, blend until smooth. Serve the soup with the mushrooms, some sour cream, and chopped rosemary leaves. Enjoy!

  • Enjoy your meal!

    Pumpkin and carrot soup with sautéed mushrooms

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