November 02, 2021
Pumpkin Soup with Mushrooms
Ingredients:
1 large onion, chopped
2 carrots, peeled and chopped
2 garlic cloves
25g/1oz unsalted butter
2 tbsp olive oil
1 medium pumpkin deseeded and roughly chopped
100ml double cream
3 white mushrooms
Instruction:
- Put the onion, carrots, garlic, butter, and half the olive oil into a large pan. Cook at low–medium heat for about 10 minutes until all the ingredients are tender but not coloured.
- Add the squash, mix to combine, and cook for a further 2–3 minutes. Pour in the stock, season well, and bring to the boil. Reduce the heat to a gentle simmer, add water and cover the pan with a lid, and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
- Add all cooked ingredients into the blender and blender to blitz smooth.
- Add the cream, taste for seasoning, adding more salt and pepper as required.
- Ladle the soup into bowls and serve with a swirl of cream and top with cooked mushrooms.
