Recently, pumpkin soups have become very popular. I suggest trying the recipe - with porcini mushrooms. The sweet taste of pumpkin goes well with mushrooms, which add a great aroma to the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushrooms and pumpkin are a wonderful combination! This becomes clear after the first spoonful of pumpkin and porcini mushroom soup is eaten. The dish is so delicious it is difficult to stop. It is very simple to prepare: all the ingredients are boiled until soft, and then they are ground through a sieve or whipped with a blender. The dish acquires a delicate taste thanks to cream, a pleasant aroma - to mushrooms, and pumpkin gives the dish a wonderful color. A wonderful trio that will definitely surprise any gourmet!
Such a first course will surely be liked by everyone who follows the diet and figure. After all, this is not only a delicious, nutritious and satisfying soup, it is also low in calories. And for its preparation, you need a minimum of ingredients. Although pumpkin soup is a real flight of imagination, and you can supplement it with a variety of products to taste. Because pumpkin goes well with many ingredients. Therefore, there are incredibly many options for mouth-watering and aromatic dishes.
You can serve this soup with sour cream nuts, seeds, white croutons, herbs. Add nutmeg, ginger, cinnamon, zest and lemon juice to it. And most importantly, not a single added component is able to spoil the aroma and taste of pumpkin soup. On the contrary, he only surprises over and over again.
- Calorie content per 100 g - 63 kcal.
- Servings - 5
- Cooking time - 45 minutes
Ingredients:
- Pumpkin - 400 g
- Dried porcini mushrooms - 30 g
- Cream - 200 ml
- Onions - 2 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Making pumpkin and porcini mushroom puree soup
1. Place the dried porcini mushrooms in a deep container and pour boiling water over them. Cover and leave to infuse until added to the soup. The minimum amount of time that mushrooms should spend in hot water is 15 minutes, cold water - 30. Alternatively, you can use another type of dried mushroom that you have available instead.
2. Peel the pumpkin, remove the seeds, cut the pulp into cubes and place in a deep saucepan.
3. Peel the onions, rinse, cut in two and add to the pumpkin. Fill the food with drinking water so that it only covers the vegetables and send them to cook on the stove.
4. Bring them to a boil over high heat, then reduce heat, cover and simmer for about 20 minutes until tender. The exact cooking time will depend on the size of the pumpkin slices you cut. Try its readiness with a puncture of a knife or forcible.
5. After using a slotted spoon, remove the vegetables from the pan, transfer to a deep bowl and take a blender.
6. Beat the pumpkin and onion until puree. If you do not have such a kitchen assistant, then grind it through a fine sieve.
7. Return the pumpkin mixture to the pot. Pour the cream there and put the soaked mushrooms. Pour the brine in which the mushrooms were soaked through a fine sieve. Do this carefully so that no debris gets into the soup.
8. Season the first course with salt and pepper, stir, bring to a boil and simmer for about 10 minutes.
9. Serve the soup to the table hot by pouring it into bowls or glass glasses.
See also a video recipe on how to make a creamy porcini mushroom soup with chef Sergey Farkhutdinov.
