Pumpkin and carrot soup with sautéed mushrooms

Step 1/3

• ½ Hokkaido pumpkin
• 1½ 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!