Roasted pumpkin cream soup with wild mushrooms

Roasted pumpkin cream soup with forest mushrooms is a delicious, comforting dish perfect for cool days. This recipe combines the natural sweetness of pumpkin with the intense aroma of mushrooms, offering a unique culinary experience. Additionally, preparing this soup is simple and quick, making it ideal for any occasion. Let's discover together how we can create this delight!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4

Ingredients

For the chicken soup:
- 1 chicken (or 1.5 liters of ready-made chicken broth)
- 2 carrots
- 1 onion
- 3 garlic cloves
- 2 pieces of parsley root with leaves
- water (enough to cover the ingredients)

For the cream soup:
- 700 g pie pumpkin (roasted)
- 600-700 g blanched and frozen chanterelle mushrooms
- 1 teaspoon dried and ground porcini mushrooms (optional, for flavor enhancement)
- 200 ml sweet cooking cream (not fermented)
- salt (to taste)
- pepper (to taste)

Ingredients for croutons:
- Stale white bread (1-2 days old)
- Olive oil
- Salt
- Pepper
- Smoked paprika (optional)

History of Pumpkin Cream Soup

Pumpkin cream soup is a traditional dish that has been appreciated over time for its versatility. Pumpkin, a staple ingredient in many cultures, brings not only a sweet and pleasant taste but also numerous nutritional benefits. This soup is not only nourishing but also an excellent way to utilize seasonal ingredients, being a popular choice in both winter and autumn.

Step-by-Step Preparation

1. Preparing the Pumpkin:
- Start by washing the pumpkin well. Cut it into slices and remove the seeds. Place the slices on a large baking tray lined with parchment paper.
- Roast the pumpkin in a preheated oven at 200°C for about 30-35 minutes or until it becomes soft and slightly caramelized. This process will intensify the pumpkin's aroma.

2. Preparing the Chicken Soup:
- If you don't have ready-made chicken broth, you can make a quick one. Take the chicken and remove the thighs, wings, and breast. Use the remaining parts to make a clear broth.
- In a large pot, add water, peeled carrots, parsley root, whole onion, and garlic cloves. Season with salt.
- Let the soup simmer over medium heat for 20-25 minutes until the vegetables are cooked. After boiling, remove the onion and parsley with tongs.

3. Combining the Ingredients:
- Add the blanched mushrooms, roasted pumpkin (peeled), and the rest of the cooked vegetables to the pot.
- Let everything simmer over low heat for 15-20 minutes. Since the mushrooms are already blanched, they do not require prolonged cooking.

4. Making the Cream Soup:
- Add a teaspoon of dried and ground porcini mushrooms if you want to enhance the flavor. Use an immersion blender to puree all the ingredients, resulting in a smooth and homogenous cream soup.
- Place the pot on the heat and season with salt and pepper to taste. Add the sweet cream and let it simmer until the soup comes to a boil.

5. Preparing the Croutons:
- Cut the stale white bread into cubes. If you want more visually appealing croutons, you can remove the crust.
- Place the bread cubes on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika for extra flavor.
- Bake the croutons in the oven at 200°C for 10-15 minutes until golden and crispy.

Serving

Roasted pumpkin cream soup with forest mushrooms is served hot, topped with crispy croutons. This adds a pleasant texture and a crunchy note, perfectly contrasting with the creaminess of the soup. You can garnish the plate with a few fresh parsley leaves or a few drops of cream for an elegant appearance.

Suggestions and Variations

- Ingredient variations: You can also add other vegetables like potatoes or celery to enrich the soup's flavor. Additionally, you can experiment with different types of mushrooms to obtain various flavors.
- Recommended drinks: This soup pairs wonderfully with a dry white wine or a cold lemonade, providing you with a complete culinary experience.
- Nutritional benefits: Pumpkin is rich in vitamins A and C, iron, and fiber, making it an excellent ingredient for a healthy immune system. Mushrooms add protein and antioxidants, making this soup not only tasty but also nutritious.

Frequently Asked Questions

1. Can I use frozen pumpkin?
Of course! Frozen pumpkin is a convenient option, but make sure to thaw and drain it well before use.

2. How can I store the soup?
The cream soup can be stored in the refrigerator for 3-4 days. You can also freeze it for later use, but make sure to thaw it slowly in the refrigerator.

3. Can I replace the cream with a vegan ingredient?
Yes! You can use coconut milk or a plant-based cream to create a delicious vegan soup.

I hope this roasted pumpkin cream soup with forest mushrooms recipe inspires you to cook and enjoy a healthy and flavorful dish. Don't forget to play with the ingredients and put your personal touch on each plate! Enjoy your meal!