"All art is quite useless" - Oscar Wilde

November 06, 2012

Orangeflavoured pumpkin soup with champignons

Hello there! It's truly been a while, a very long one, but here I am, back again, with a new recipe perfectly for autumn days crying for a hot soup.

I made a pumpkin cake for Halloween and had some leftover pumpkin, and oranges and champignons... Yeah and that's the whole story. 

What you need for 2-3 servings: 
200-300 g pumpkin (I used Hokkaido, cause it's the easiest, since you don't have to peel it) 
300 g champigons 
the juice and some grated peel of 1/2 orange 
100-200 ml milk 
spices: salt, pepper, ginger, garlic, nutmeg, chili (put as much in as you like) grated cheese 

 optional: 1 potato, 1 small carrot 

 Cut the pumpkin (optional potato + carrot) and boil it with some salted water until softened. While your pumpkin is boiling, cut the champignons and fry them with a little oil and spices (salt, pepper, garlic). 
Set them aside. 
Add the orange peel to the pumpkin, then use a hand-held blender to mash everything. 
Add some milk to make the soup more creamy and heat it until it boils again. 
Put the champignons in and then add spices and the orange juice until the soup meets your taste. 

Serve it with some grated cheese on top. 

 I hope you like it. For me it was the perfect meal after halloween. 

See you guys and take care. ^^


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