Pumpkin and carrot soup with sautéed mushrooms

Based on 7 ratings

misarla

Community Member

“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
4 g
Fat
0 g
Carb
16 g
  • Step 1/3

    • Hokkaido pumpkin
    • carrots
    • 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

    • 1½ 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

    • 100 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!