Pumpkin soup with shimeji

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Pumpkin soup with shimeji

Name: Pumpkin soup with shimeji
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 800 g Pumpkin pumpkin; 1 l Water; 1 unit(s) Leek stalk; 1/2 unit(s) Onion; 200 g Shimeji; 1 tablespoon Butter; 50 ml White wine; to taste Salt, pepper and nutmeg

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@delirec

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

4 servings

Maíra Covolan

@mairacovolan

Ingredients
Recipe

Pumpkin pumpkin800 g
Water1 l
Leek stalk1 unit(s)
Onion1/2 unit(s)
Shimeji200 g
Butter1 tablespoon
White wine50 ml
Salt, pepper and nutmeg to taste

In a pan with a thread of olive oil, sauté the onion and garlic, add the pumpkin and as soon as it is sautéed add the hot water and cook until the pumpkin is soft.
In a buttered skillet, sauté the mushrooms and season with salt and pepper. Add the wine and when it evaporates, finish with green smell.
As soon as the pumpkin is soft, hit the blender with the cooking liquid or process with the mixer until you get a very homogeneous cream.
Return the cream to the fire, season with salt, add the cream and finish with freshly grated nutmeg.
Serve the cream with the mushrooms on top. You can finish the dish with a drizzle of olive oil or a few drops of sour cream.

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Pumpkin soup with shimeji

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