Pumpkin and dried mushroom soup
when you want a delicious, fragrant dish in half an hour, make a cream soup of nutmeg and dried mushrooms. It's autumn, let's enjoy it!
Preparation steps
- Peel a squash, grate it and cut it into cubes. Then clean one medium-sized onion and cut it into small pieces and put it to simmer in preheated olive oil, add one teaspoon of dried thyme (thyme), add a small chili pepper (peperoncino) and simmer until the onion becomes glassy.
- Add diced pumpkin to the prepared onion, pour hot water over everything (as it covers the pumpkin), add one vegetable cube and one clove of finely chopped garlic (or squeezed), cover with a lid and let it cook on low heat for 20 minutes.
- Prepare dried porcini mushrooms in parallel: put them in a bowl, pour hot water over them and let them soak until the pumpkins are cooked.
- When the pumpkin is cooked, remove the pot from the heat, mix the pumpkin well with a stick mixer (without pouring water) until you get a thick cream. Chop the dried porcini mushrooms in the same way (without draining the water). Add the dried mushroom puree to the pumpkin puree and lightly add water (if necessary) to the desired density of your soup.
- Return the pot to the heat, add a little salt to taste (this soup is quite sweet) and let it toss another one or two keys.
- Serve in deeper plates or bowls drizzled with sweet cream (the one for whipped sweet cream, but without mixing).
- Note: if you do not want a spicy soup, remove the chili pepper before mixing the pumpkin into the puree.
