Pumpkin soup with potatoes and mushrooms

Pumpkin soup with potatoes and mushrooms

The pumpkin is a versatile vegetable and widely used in autumn menus. Rich in antioxidant properties, it is suitable for countless recipes. Among these the Velvety: a second vegetarian, warm and nutritious.


1 kg of pumpkin
200 grams of potatoes
1 small white onion
1 lt of vegetable stock
150 grams of homemade bread
100 grams of poplar mushrooms
30 grams of sliced almonds
125 ml of white yogurt
smoked paprika (if desired)

Pumpkin velvet: preparation

To prepare the creamy pumpkin and potatoes with mushrooms, you need to cut the pumpkin and potatoes into cubes.

Peel the onion and cut it into pieces. Heat two tablespoons of oil in a saucepan, add the onion and let it stew over low heat for a few minutes.

Add the pumpkin and potatoes and season with salt and pepper.

Stir and pour a part of the broth until the vegetables are covered. Cook over medium heat for about 30 minutes, adding the remaining broth. Be sure to turn off the stove only when the vegetables are tender.

Meanwhile, in a non-stick frying pan, cook the mushrooms for about 15 minutes. Add a tablespoon of oil and a sprig of thyme and then season with salt and pepper again.

Once the velvet is cooked, blend it with an immersion mixer to obtain a creamy consistency.

Flavors white yogurt with smoked paprika. Serve the warm velvet, accompanied with the flavored cream, mushrooms, sliced almonds, and some fresh thyme leaves.

Preparation of croutons
Any good velvet is served with croutons.

To prepare them cut the bread into cubes of about 2 centimeters, place on a baking sheet lined with parchment paper and season with a drizzle of oil.

Finally, put them in a preheated oven for about 5 minutes. Bake them in a preheated oven.

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