Delicious and Nutritious Pumpkin Soup with Mushrooms
Ingredients
- 500 grams yellow pumpkin
- 250 grams mushrooms
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 cup olive oil
- 1 medium onion, chopped
- 4 cloves garlic, sliced
- 2 tablespoons flour
- 3 cups chicken stock
- 1/2 cup liquid cream
Preparation
Heat the olive oil in a large pot over medium heat
Add the chopped onion and sliced garlic, and sauté until softened
Add the mushrooms and cook until they start to brown
Stir in the yellow pumpkin, salt, black pepper, cumin, and coriander
Sprinkle the flour over the mixture and stir to coat evenly
Gradually pour in the chicken stock, stirring constantly to avoid lumps
Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20-30 minutes
Use an immersion blender to puree the soup until smooth
Stir in the cream and heat through without boiling
Serve hot
