Pumpkin Cream Soup with Mushrooms and Bell Pepper

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!

Summary

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

Instructions

1. Prepare foods on the list.

   

2. Peel the pumpkin and remove the inner part with seeds. Cut the peeled pumpkin pulp into medium-sized pieces.

   

3. 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.
4. While the pumpkin is boiling, prepare the frying.
   Wipe the champignons with a damp kitchen towel and cut them into medium pieces.
5. Peel the onion and cut into medium pieces.
6. 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.
7. 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.
8. 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.
9. Pour the cream into a saucepan. Bring to a boil again and remove from heat. Take out the bay leaf.
10. Whisk the pumpkin, mushroom, and bell pepper soup with the hand blender until smooth.
11. 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!