Cream of mushroom and pumpkin soup, served in roasted pumpkin with pesto

Name: Cream of mushroom and pumpkin soup, served in roasted pumpkin with pesto - Nora P.
Ingredients: 4 medium zucchinis; 1 leek; 1 bunch of green onions or 1 medium yellow onion; 700g of favorite mushrooms; 400ml strained bone/meat/vegetable broth; 100ml almond or cows milk; 1 tablespoon almond flour (or semolina); salt; pepper; nutmeg to taste. Dietetic vegan pesto: basil leaves; hazelnuts or walnuts/pistachios; pumpkin seeds; 1 tablespoon of olives; 1 tablespoon of water. Blend for just a few minutes; then add salt and pepper to taste.

Savory - Cream of mushroom and pumpkin soup, served in roasted pumpkin with pesto by Nora P. - Recipia

Creamy mushroom and pumpkin soup, served in a baked pumpkin with pesto: a compelling recipe, full of flavor and colors, that combines seasonal ingredients to create a dish that is not only nourishing but also spectacular on autumn tables. This creamy soup, with a fine texture, is perfect for savoring on cool evenings, bringing a touch of warmth and comfort in every spoonful. Preparation time: 20 minutes Baking time: 45 minutes Total time: 1 hour and 5 minutes Number of servings: 4 Ingredients For the creamy soup: - 4 medium zucchinis, well chosen - 1 leek, finely chopped - 1 bunch of green onions or 1 medium yellow onion - 700 g mushrooms (choose your favorite varieties, such as champignon, shiitake, or oyster) - 400 ml bone broth (or vegetable broth) - 100 ml almond milk or cow's milk - 1 tablespoon almond flour (or semolina) - Salt, pepper, and nutmeg to taste For the pesto: - Fresh basil leaves - Nuts, walnuts, or pistachios (choose your preference) - Pumpkin seeds - 1 tablespoon olive oil - 1 tablespoon water - Salt and pepper to taste Preparation 1. Preparing the zucchinis: Start by washing the zucchinis well. Carefully dry them with a clean towel. Using a sharp knife, cut a lid off the top of each pumpkin and scoop out the seeds with a spoon. Now, you have created a small natural container for the soup! 2. Baking the zucchinis: Preheat the oven to 185 degrees Celsius. Place the zucchinis on a baking tray lined with parchment paper and bake for about 40 minutes, until they become soft and slightly caramelized. 3. Preparing the soup: In a large pot, add 100 ml of bone broth (or vegetable broth) and heat over medium heat. Add the onion, leek, and chopped mushrooms. Sauté for 5 minutes, stirring constantly to prevent sticking. Then, add the remaining broth and let it simmer for 15 minutes. 4. Mushroom cream: In a separate bowl, mix the milk with the flour, salt, pepper, and nutmeg. When the soup is ready, remove it from the heat and, while stirring continuously, add the milk mixture. Put the soup back on low heat and let it simmer for 5 minutes, stirring frequently to avoid lumps. 5. Blending the soup: Allow the soup to cool slightly, then use an immersion blender to turn it into a fine cream. Here, you can adjust the consistency by adding more broth or water if you desire a thinner soup. 6. Preparing the pumpkin: After the zucchinis are baked, take them out of the oven and use a spoon to scrape the flesh of the pumpkin, being careful not to damage the skin. The obtained flesh will be used to enrich the creamy soup. 7. Assembling: Mix the pumpkin flesh with the mushroom soup, then fill each pumpkin with this delicious mixture. Place the filled pumpkins back in the oven for 5-10 minutes to heat thoroughly. 8. Preparing the pesto: In a blender, place the basil leaves, nuts or walnuts, pumpkin seeds, and olive oil. Blend until you obtain a smooth paste. Add water to adjust the consistency, then season with salt and pepper to taste. Serving Remove the pumpkins from the oven and serve them warm, with a spoonful of pesto on top. This combination will not only impress with its appearance but will also bring a mix of fantastic flavors, turning each serving into a unique culinary experience. Helpful tips - Choose fresh ingredients: The quality of the ingredients greatly influences the final taste of the soup. Choose fresh mushrooms and zucchinis that are firm and blemish-free. - Variations of ingredients: You can also add other vegetables, such as carrots or potatoes, for a richer texture. Additionally, you can replace almond milk with cooking cream to achieve an even creamier texture. - Alternative serving: If you can't find pumpkins, the soup can be served in traditional ceramic bowls or even in bread bowls for a rustic and delicious presentation. Nutritional benefits This creamy soup is not only delicious but also healthy. Mushrooms are rich in antioxidants and B vitamins, while pumpkin is an excellent source of beta-carotene and fiber. Additionally, the pesto adds a touch of healthy fats, thanks to the nuts and olive oil. Frequently asked questions - Can I use other types of mushrooms? Sure! Experiment with shiitake or portobello mushrooms for a more intense flavor. - How can I make the soup spicier? Add a pinch of chili powder or hot sauce during cooking to give it an extra kick. - How long can the soup be stored? The soup keeps well in the refrigerator for 3-4 days. You can easily reheat it in the microwave or on the stove. This creamy mushroom and pumpkin soup is not just a meal but a culinary experience that brings together simple ingredients to create a sophisticated and comforting dish. So, embrace the autumn season and enjoy every bite! Enjoy your meal!

Category: Savory Author: Nora P. Views: 1 Date: 04.10.2024

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Savory - Cream of mushroom and pumpkin soup, served in roasted pumpkin with pesto by Nora P. - Recipia 1

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