Soup with pumpkin and mushrooms
Description
Perfect for lunch. Pumpkin is a versatile vegetable. It's great in soups, in baked goods, both sweet and spicy. It pairs wonderfully with mushrooms, as in this soup.
Instructions
- 1
Step 1
Bring the broth or water to a boil and add potatoes cut into large cubes. Slice the mushrooms into pieces and finely chop the onion. Sauté the onion with mushrooms in oil until golden brown. By the way, soups with sautéed mushrooms taste better.
- 2
Step 2
Add the pumpkin, cut into small cubes, to the mushrooms and lightly sauté.
- 3
Step 3
In a dry skillet, sauté the vermicelli until lightly browned, so it won't become soggy in the soup.
- 4
Step 4
Mash the cooked potatoes in the broth into coarse, large crumbs.
- 5
Step 5
Add the contents of the skillet to the soup, bring to a boil.
- 6
Step 6
Season with salt and pepper to taste, add chopped celery or parsley and thyme leaves. Turn off the heat and let the soup steep for about 15 minutes.
- 7
Step 7
Serve hot with soft bread. Sour cream can be added if desired.