Pumpkin soup with mushrooms

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Pumpkin soup with mushrooms

Name: Pumpkin soup with mushrooms
Prep time: 20 min
Total time: 20 min
Yield: 1 Porções
Ingredients: 1 kg Cabotiá pumpkin, peeled and chopped into large cubes; 1/2 cup Chopped Onion; 1 tablespoon Minced garlic; 1 tablespoon Chopped green seasoning; 1 unit(s) Bay leaf; 1 unit(s) Thyme sprig; 100 g Fresh sliced Paris mushroom; 100 g Fresh Sliced Shitake; 100 g White Shimeji (Stems); 1 tablespoon Olive oil; to taste Sea salt; to taste Ground black pepper

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@delirec

🇧🇷Brazil

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View in original language

(Português)

20 min(s)

1 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Cabotiá pumpkin, peeled and chopped into large cubes1 kg
Chopped Onion1/2 cup
Minced garlic1 tablespoon
Chopped green seasoning1 tablespoon
Bay leaf1 unit(s)
Thyme sprig1 unit(s)
Fresh sliced Paris mushroom100 g
Fresh Sliced Shitake100 g
White Shimeji (Stems)100 g
Olive oil1 tablespoon
Sea salt to taste
Ground black pepper to taste

In a pressure cooker heated with a little oil. Fry the onion and garlic. Add the pumpkin, hot water, bay leaf, thyme and salt.
Once the pressure cooker is under pressure, let it cook for 10 minutes.
Remove the pressure from the pan (discard the bay leaf and the thyme sprig) and blend the contents in the blender until smooth.
Return the contents to the pan, adjust the salt and season with the pepper. Let it cook on low heat and add more hot water if necessary.
In a very hot skillet with the oil, sauté the mushrooms little by little. Season them with salt and pepper.
Finish the soup with the green seasoning and accompanied by the sautéed mushrooms.

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Pumpkin soup with mushrooms

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