Mashed soup with chanterelles and pumpkin
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Measure the ingredients. I have chanterelles, you can take any other mushrooms.
Step 2:
Wash and dry the mushrooms. If desired, set aside a few pieces for frying, cut the rest.
Step 3:
Peel and dice the pumpkin.
Step 4:
Peel and finely chop the garlic.
Step 5:
Heat vegetable and butter in a saucepan with a thick bottom, add onion and garlic. Fry until the onion is transparent. Add mushrooms and pumpkin, fry, stirring, 5-7 minutes.
Step 6:
Pour in the water. Cook for about 15 minutes until the pumpkin is ready.
Step 7:
With an immersion blender, grind the vegetables into puree.
Step 8:
Pour in the cream, add salt and pepper. Mix it up.
Step 9:
If desired, decorate the soup with fried chanterelles and herbs.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Chanterelles - 13 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
