Pumpkin Mushroom Cream Soup

Name: Pumpkin Mushroom Cream Soup
Total time: 2400 s
Yield: 3-4 people
Cuisine: American
Ingredients: 1 small kabocha squash (about 570 grams), peeled and seeded; 1/2 cup diced onion (about 100 grams); 1/2 cup diced carrot (about 100 grams); 1 3/4 cups water (about 430 grams); 1 3/4 cups fresh milk (about 430 grams); as needed Sliced button mushrooms,; as needed Butter,; as needed Salt,; as needed Black pepper,

Jed @Cook_Jed

Once, I had pumpkin cream soup at an Italian restaurant and fell in love with the taste. This pumpkin cream soup uses a high-speed blender to puree the potatoes. The ratio of pumpkin to water is about 1.5 times. For example, if you have 500 grams of pumpkin, add 750 grams of water. I split the 750 grams of water in half: 375 grams of water and 375 grams of fresh milk. You can adjust the thickness by changing the amount of water and milk. You can also adjust the amount of onion to your preference, as some people might not like too much onion flavor.

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Ingredients

40 minutes

3-4 people

1small kabocha squash (about 570 grams), peeled and seeded
1/2 cupdiced onion (about 100 grams)
1/2 cupdiced carrot (about 100 grams)
1 3/4 cupswater (about 430 grams)
1 3/4 cupsfresh milk (about 430 grams)
as neededSliced button mushrooms,
as neededButter,
as neededSalt,
as neededBlack pepper,

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Steps

40 minutes

1

Prepare all the ingredients. Peel and cube the pumpkin. Dice the onion. Dice the carrot. Slice the mushrooms.
2

Heat a pan and add butter. Sauté some of the onions (I used about 50 grams) and mushrooms until the mushrooms release water and the onions are slightly colored and fragrant. Remove from heat and set aside as soup garnish.
3

Heat a pan and add butter. Sauté the remaining onions, carrots, and pumpkin. Add a little black pepper and sauté until fragrant, then add water.
4

Add the sautéed onions, carrots, and pumpkin to the water and bring to a boil. Pour into a high-speed blender and puree. I didn't strain it afterward, as pumpkin is very nutritious.
5

Add fresh milk and bring to a boil. Season with a little salt to taste. If you feel it needs more black pepper, add more. Be careful of overflow during boiling, and don't walk away.
6

Once done, you can garnish with fresh cream to make it look like it's from a restaurant. If you're eating at home, you might want to use less cream. 😋