Baked pumpkin cream soup with mushrooms

Pour olive oil over the pumpkin pulp and send it to a 180-degree preheated oven for 20-30 minutes, until the pumpkin becomes soft. Boil the potatoes in salted water and in a saucepan with potatoes, throw a few pieces of celery, some greens (parsley, dill) to make a vegetable broth. Grate the carrots on a fine grater, chop the onion finely, rub the garlic and ginger, simmer it all in a frying pan, seasoning with spices until all the ingredients are soft. The water in which the potatoes were cooked is not drained, but poured into a separate bowl.
We take the finished pumpkin out of the oven and put the pulp in a blender along with finely chopped potatoes and vegetables that we stewed in a frying pan. Pour a little vegetable broth (100 ml approximately) and mix everything thoroughly in a blender until a homogeneous, creamy mass, if the soup is too thick, then you can add a little more broth. For those who are not on a diet, you can add 50 ml of low-fat cream, but if you are not going to eat the whole soup right away, it will need to be warmed up again…
Season the soup with spices to taste. I fried some mushrooms with onions and added them to the soup, and it will also be delicious if you sprinkle the soup with herbs with toasted pumpkin seeds, croutons (toasted bread with spices) or pieces of chicken fillet.