Ingredients
For the soup:
- 1 pound pumpkin, peeled and seeds removed
- 1 small carrot, peeled
- 2 medium potatoes, peeled
- 1 small onion
- Salt, to taste
- 4 cups vegetable stock (optional)
For the sauteed mushrooms
- 10 ounces mixed mushrooms
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil, plus some more for drizzling
- 1/2 tbsp fresh parsley, minced
- Salt and pepper, to taste
Method
- Peel, clean and cut vegetables into chunks, around 1-inch thick.
- Put them into a large pot and cover with water. If you desire a deeper flavor, cover with vegetable stock instead.
- Turn the heat on high until boiling, then lower the flame and let the soup simmer for about 20 minutes, or until the vegetables are tender.
- In the meantime, prepare the mushrooms. Trim away the ends and slice thinly.
- In a frying pan, drizzle some olive oil and add minced garlic. When it starts to turn golden in color, add mushrooms and toss them for about 8 minutes.
- Season with salt and pepper. Before turning off the heat, add a sprinkle of parsley.
- When soup is ready, blend it with an immersion blender directly into the pot, until it reaches a nice and smooth consistency.
- Serve immediately, adding sautéed mushrooms on top and a drizzle of fresh extra virgin olive oil.