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🍲 Creamy Pumpkin Soup with Fried Mushrooms

456 kcal · 30 min · 4 servings

Creamy Pumpkin Soup with Fried Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Clean the pumpkin, cut it in half, and remove the seeds.
  3. 3. Cut the pumpkin and potatoes into coarse cubes.
  4. 4. Halve the onion and peel it.
  5. 5. Wash the thyme and pat it dry.
  6. 6. Pluck the thyme leaves from the stems.
  7. 7. Chop the onion in the mixing container for 6 seconds on speed 6.
  8. 8. Add the oil.
  9. 9. Sauté the onions for 3 minutes at speed 2 and 100 degrees Celsius.
  10. 10. Add the potatoes and pumpkin.
  11. 11. Chop the vegetables for 30 seconds on speed 6.
  12. 12. Add the wine to the mixing container.
  13. 13. Add the vegetable broth.
  14. 14. Add the thyme.
  15. 15. Add 1 teaspoon of salt.
  16. 16. Add some pepper.
  17. 17. Cook the soup for 25 minutes at speed 1 and 100 degrees Celsius.
  18. 18. Clean the mushrooms if necessary with a kitchen towel.
  19. 19. Slice the mushrooms.
  20. 20. Wash the parsley and shake it dry.
  21. 21. Remove the parsley leaves from the stems.
  22. 22. Chop the parsley roughly.
  23. 23. Heat a pan over medium heat.
  24. 24. Fry the bacon for about 4 to 5 minutes.
  25. 25. Remove the bacon from the pan.
  26. 26. Add the butter to the hot fat.
  27. 27. Fry the mushrooms for 2 to 3 minutes.
  28. 28. Season the mushrooms with salt and pepper.
  29. 29. Stir the parsley into the mushrooms.
  30. 30. Add the crème fraîche to the soup.
  31. 31. Blend the soup for 1 minute on speed 8.
  32. 32. Taste the soup for seasoning.
  33. 33. Serve the soup in bowls.
  34. 34. Garnish the soup with the mushrooms.
  35. 35. Garnish the soup with the bacon strips.

Nutrition per serving