Pumpkins are perhaps the most beautiful ambassadors of fall: They announce the cooler season in early late summer, only to really take off from the end of September. So that you’re well prepared for pumpkin season, we’re going to show you one of our favorite recipes today: Creamy Pumpkin Soup with Sweet Potatoes and Mushrooms. The soup is not only incredibly easy to prepare, but it also combines pumpkin’s best friends: sweet potatoes and aromatic mushrooms.
Speaking of mushrooms, did you know that you can grow them yourself? We will tell you what you need to know about growing mushrooms at home.
Of course, you can use any mushrooms you like in this pumpkin soup with sweet potatoes and mushrooms, if you want to. Either buy the little heads from the weekly market you trust or at the supermarket nearby. Of course, you can also go to the forest to collect them yourself. But it’s best to take a mushroom dictionary with you to be on the safe side. Because not every mushroom is suitable for consumption. If in doubt, there are also touch points that will check your discovery.
Did our Pumpkin Soup with Sweet Potatoes and Mushrooms whet your appetite for more delicious dishes? Try the Spanish vegetable soup with chili and corn. Or would you rather go to Japan? Then you will definitely love our miso soup with shiitake mushrooms. There are more ideas here:
Great soups
These dishes taste at least as good as our pumpkin soup with sweet potatoes and mushrooms. Speaking of which, now it’s time to cook – let’s go!
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Welcome to Late Summer: Pumpkin Soup with Sweet Potatoes and Mushrooms
a description
Here are three of our absolute favorite late-summer stews: pumpkin, sweet potato, and mushroom.
Prepare
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First, peel the pumpkin and peel the sweet potatoes. Then cut both into pieces. Wash the tomatoes, remove the stem and quarter the meat. Peel the onions and chop.
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Now heat 1 tablespoon olive oil and fry the onions until translucent. Add the pumpkin and sweet potatoes, and stir them up too. Add broth and orange juice to it and bring to a boil. Season everything with salt and pepper, then simmer for 25 minutes. Then the vegetables should be cooked.
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Meanwhile, clean the mushrooms and cut them into slices. Heat the remaining oil and fry the mushrooms in it.
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When the vegetables are cooked, add sour cream, puree the soup and season with salt and pepper again. Before serving, sprinkle with sesame, mushrooms and parsley and sprinkle with pumpkin seed oil.