Pumpkin and Mushroom Puree Soup

For the pumpkin and mushroom soup puree, always choose light-colored mushrooms with a tightly fitting cap. In this case, you only need to wash them slightly and there is no need to cut or tear any skirts. You can simply refresh the stem. Cut the mushrooms into 4 parts, depending on the size of your mushrooms. Small ones into 2, while large ones into four to six slices. Peel and chop the onion into medium-sized cubes. Heat oil in a skillet and sauté the onion until golden brown. Then turn up the heat and add the sliced mushrooms. Why high heat? The mushrooms will immediately release water, and if the heat is not sufficient, the mushrooms will be stewed rather than fried, and we need the latter. Fry the mushrooms until they become smaller and browner. Add the peeled and finely chopped garlic cloves at the end of frying. Mix well and turn off the heat.

While the mushrooms are frying (remember to stir them), let's focus on the pumpkin. Peel off the skin and cut it into large cubes. Place a pot on the heat, add water and the pumpkin cubes, and let it simmer. Pumpkin cooks quite quickly, mine was soft after 10 minutes.

Add the contents of the skillet (mushrooms and onion), salt to taste, take an immersion blender and blend everything until smooth. If you want a more liquid soup, add extra boiling water or broth.

The pumpkin and mushroom puree soup is very simple, so feel free to enhance the flavor with your favorite dry seasonings. Thyme works wonderfully in this soup, and you can also add some fried croutons. Before serving, garnish the soup with cream or sour cream. Personally, I prefer sour cream, but my kids prefer cream. Don't forget about seasoning with pepper on top before serving. Enjoy your delicious soup!