Pumpkin Cream Soup with Mushrooms and Bell Pepper
by Editorial Staff
Excellent vegetable cream soup with mushrooms – thick, tender, and light! The soup is quick and easy to prepare: boil pumpkin slices and add mushroom slices, fried with onions and bell peppers, then pour in a little cream and beat until creamy. Delicious and simple!
Ingredients
- Pumpkin – 440 g
- Champignons – 210 g
- Bulgarian red pepper – 1 pc. (170 g)
- Onions – 130 g
- Cream (20% fat) – 100 ml
- Garlic – 1 clove
- Vegetable oil – 1-2 tbsp
- Salt – 0.5 teaspoon
- Ground black pepper – on the tip of a knife
- Ground paprika – 0.25 teaspoon
- Grated nutmeg – on the tip of a knife
- Bay leaf – 1 pc.
- Water – 500 ml
- Hard cheese – 2-3 pinches
- Fresh parsley – 1 sprig
Directions
- Prepare foods on the list.
- Peel the pumpkin and remove the inner part with seeds. Cut the peeled pumpkin pulp into medium-sized pieces.
- Put the pumpkin in a saucepan, cover with water, add the bay leaf. Cover the pot with a lid and bring the water to a boil. Simmer over low heat for 10-15 minutes.
- While the pumpkin is boiling, prepare the frying.
Wipe the champignons with a damp kitchen towel and cut them into medium pieces. - Peel the onion and cut into medium pieces.
- Heat vegetable oil in a frying pan put chopped onion and, stirring occasionally, fry over medium heat for 2-3 minutes, until translucent.
Peel the garlic, chop finely and add to the pan to the onion. - Peel the bell peppers and cut them into small strips. Add chopped peppers and mushrooms to the skillet. Stir and fry over medium heat for 7-9 minutes.
- 2-3 st. set aside the frying spoons for serving. Put the rest of the frying in a saucepan with the pumpkin slices. Add salt, black pepper, ground paprika, and grated nutmeg. Bring to a boil and then cook over low heat for 2-3 minutes.
- Pour the cream into a saucepan. Bring to a boil again and remove from heat. Take out the bay leaf.
- Whisk the pumpkin, mushroom, and bell pepper soup with the hand blender until smooth.
- Serve ready-made pumpkin cream soup with mushrooms and bell pepper immediately after cooking.
When serving, top-up each serving with a little of the deferred frying.
I also garnished the soup with a pinch of grated cheese (I used parmesan) and chopped parsley leaves.
Bon Appetit!
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