Pumpkin and carrot soup with sautéed mushrooms

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misarla

“This soup is perfect on a rainy day, when you want to warm up after a walk outside. Want to share your own delicious recipe? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
Hokkaido pumpkin
carrots
100 g button mushrooms
onion
1 clove garlic
1½ l water
salt
pepper
ground nutmeg
vegetable oil (for frying)
rosemary (for serving)
sour cream (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
87
Protein
4g
Fat
0g
Carb
16g

Step 1/3

  • 1 Hokkaido pumpkin
  • 3 carrots
  • 1 onion
  • 1 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

  •  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

  • 100 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!