Pumpkins are perhaps the most beautiful ambassadors of autumn: they announce the colder season already in late summer, only to come to life at the end of September. In order to prepare well for the pumpkin season, today we will show you one of our favorite recipes: cream of pumpkin soup with sweet potatoes and mushrooms. The soup is not only incredibly easy to prepare, but also combines pumpkin’s best friends: sweet potatoes and aromatic mushrooms.
Speaking of mushrooms, did you know you can grow them yourself? We will tell you what you need to know about growing mushrooms at home.
Of course, for this pumpkin soup with sweet potato and mushrooms, you can use any kind of mushrooms you like. You buy the heads at the weekly market you trust or at the supermarket around the corner. Of course, you can go to the forest to get them yourself. But to be safe, it is best to take a mushroom dictionary with you. Because not every mushroom is for consumption. If you are in doubt, there are also points of contact who will review your finding.
Has our pumpkin soup with sweet potatoes and mushrooms whetted your appetite for more delicacies? Try this Spanish vegetable soup with chili and corn. Or would you rather go to Japan? Then you will surely like our miso soup with shiitake mushrooms. Here are some more ideas:
Great soups
These dishes taste at least as good as our pumpkin soup with sweet potatoes and mushrooms. Speaking of which, it’s time to cook – let’s go!
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Welcome to late summer: pumpkin soup with sweet potatoes and mushrooms
description
Here are three of our absolute late summer favorites on the soup plate: pumpkin, sweet potato, and mushroom.
preparation
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First clean the pumpkin and peel the sweet potato. Then cut both into pieces. Wash the tomatoes, remove the stem and cut the meat into quarters. Peel and chop the onion.
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Now heat 1 tablespoon of olive oil and sauté the onion until translucent. Add pumpkin and sweet potato and saute as well. Deglaze with broth and orange juice and let it boil. Season everything with salt and pepper and let it cook slowly for about 25 minutes. The vegetables should then be ready.
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In the meantime, clean the mushrooms and cut them into strips. Heat the remaining oil and sauté the mushrooms in it.
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When the vegetables are ready, add sour cream, puree the soup and season again with salt and pepper. Before serving, sprinkle with sesame, mushrooms and parsley and drizzle with pumpkin oil.