Roasted pumpkin cream soup with forest mushrooms

Roasted pumpkin cream soup with forest mushrooms - a feast of autumn

Autumn brings with it a rich palette of delicious ingredients, and roasted pumpkin cream soup with forest mushrooms is definitely a culinary treat not to be missed. This recipe not only combines the warm and comforting flavors of pumpkin with the deep taste of mushrooms, but it is also an excellent way to enjoy seasonal ingredients. I suggest we embark together on creating this delicious soup, which will bring warmth and comfort on cool evenings.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Necessary ingredients:
- 1 roasted pie pumpkin (approximately 700 g)
- 600-700 g of blanched and frozen chanterelle mushrooms
- 2 carrots
- 1 onion
- 3 cloves of garlic
- 2 pieces of parsley root with leaves
- 200 ml of sweet cooking cream (not fermented)
- 1 teaspoon of dried and ground porcini mushrooms (optional, to enhance the mushroom flavor)
- Salt and pepper to taste
- Olive oil (for croutons)

Preparing the soup:

1. Preparing the pumpkin: Start by washing the pumpkin thoroughly. Cut it into slices and place it in a baking tray lined with parchment paper. Roast it in a preheated oven at 180°C for about 30 minutes, or until it becomes soft and slightly caramelized. This step will intensify the pumpkin's aroma.

2. Preparing the chicken broth: If you have chicken broth on hand, you can skip this step. If not, you can quickly make a clear broth from leftover chicken. Remove the thighs, wings, and breast, and from the remaining bones and meat, you can make a broth. Add the carrot, parsley root, onion, and garlic, then let them simmer in water for 20-30 minutes. Strain the broth and keep the cooked vegetables, as they will add a rich flavor.

3. Adding the ingredients: In the strained broth, add the thawed mushrooms and the roasted, peeled pumpkin. These ingredients do not require a long boil, so let them cook for 15-20 minutes, until the flavors meld together.

4. Blending the soup: Add the dried porcini mushrooms, if using, and then blend all the ingredients well with an immersion blender until you achieve a smooth and creamy consistency. Finally, season with salt and pepper to taste. Add the sweet cream and bring the soup to a boil.

5. Serving: The soup is now ready to be enjoyed! You can serve it warm, sprinkled with homemade croutons, which add a crunchy and delicious touch.

Preparing the croutons:

1. Choosing the bread: Use stale white bread that is one or two days old to get crunchy croutons. You can trim the crust if you want a more elegant appearance.

2. Cutting and seasoning: Cut the slices of bread into cubes and place them on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and smoked paprika for an extra flavor boost.

3. Baking the croutons: Place the tray in the oven at 180°C for 10-15 minutes, or until the bread cubes become crispy and golden. You can keep the croutons in a metal container with a lid to keep them crunchy.

Nutritional benefits:
Pumpkin is rich in vitamin A, which is essential for eye health, and contains antioxidants that help strengthen the immune system. Forest mushrooms are an excellent source of vitamins B and D, contributing to bone and nervous system health. Additionally, the sweet cream provides a creamy texture and rich flavor, but it’s best to consume it in moderation.

Possible variations:
- Add other vegetables: You can add potatoes or celery to diversify the soup's flavor.
- Spice it up: Try adding a pinch of nutmeg or ginger for an exotic taste.
- Make it vegan: Replace the cream with a plant-based alternative and use vegetable broth instead of chicken broth.

The perfect pairing:
Serve the soup with a green leaf salad and feta cheese for a balanced lunch or alongside a slice of rustic olive bread for a comforting dinner.

This roasted pumpkin cream soup with forest mushrooms is not just a simple recipe, but also a warm embrace on a cool autumn day. I invite you to try this recipe and delight your family and friends with a healthy and delicious dish. Enjoy your meal!

 Ingredients: Chicken soup 2 pieces of parsley root with leaves baked pumpkin (approximately 700 g) 600-700 g of blanched and frozen chanterelle mushrooms 2 carrots 1 onion 3 garlic cloves 1 teaspoon dried and ground porcini mushrooms (optional to enhance the flavor of the mushrooms) 200 ml sweet cooking cream (not fermented)

 Tags:  cream soup soup vegetable cream soup soup recipe vegetable cream soup mushroom soup pumpkin cream roasted pumpkin recipe