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Thick pumpkin soup with shiitake mushrooms

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Thick pumpkin soup with shiitake mushrooms
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Thick pumpkin soup with shiitake mushrooms

Added by: on Nov 22nd, 2016
This seasonal dish can enjoy and warm us in a cold autumn or winter evening. We have used cinnamon giving the flavor and oriental cayenne pepper adding the piquancy. Roasted exotic Japanese Shiitake mushrooms with sage go also perfectly with the pumpkin soup.We were inspired by seasonal recipes on .. more >
Rating:
0
Prep Time:
30 min
Cook Time:
40 min
Ready In:
1 h 10 min

Servings

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Original Recipe Yield: 5 servings (5 cups)
 

Ingredients:

  • 1/2 medium-sized pumpkin, muscatel,
  • 1 onion, chopped finely
  • 5 cloves garlic, chopped finely
  • 1 potato, chopped
  • 5 tbsp olive oil
  • 1 bouillon cube
  • 1 tbsp fine flour
  • 100 ml whole milk
  • pinch of black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 100 g shiitake mushrooms
  • 3 sprigs of sage
Nutrition Facts
Thick pumpkin soup with shiitake mushrooms

Servings Per Recipe: 5

Amount Per Serving

Calories: 212

  • Total Fat: 14.5 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 2 mg
  • Sodium: 26.7 mg
  • Total Carbs: 18.9 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.6 g
  • Protein: 3 g
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Directions:

1

Roast the onion and garlic on 3 tbsp oil.

2

Add the pumpkin without the skin, cores and cut into cubes, then potatoes.

3

Sprinkle with cinnamon, paprika, cayenne pepper, roast, then pour water, cover and simmer until tender.

4

Blend everything with a hand blender.

5

Pour in broth and water to a final volume of about 800 ml, boil.

6

Thicken with flour mixed in milk, simmer and set aside.

7

Wash Shiitake, remove stems, cut into strips and sauté (about 10 min.) on the oil, on which we have previously roasted garlic.

8

Finally add sage.

9

Garnish the soup with chunks of mushrooms, herbs and serve.

Cooks' note:
See more information on http://danieladanaphotographer.blogspot.sk/2016/11/thick-pumpkin-soup-with-shiitake.html

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