Pumpkin cream soup with fried mushrooms

Pumpkin cream soup with fried mushrooms

Category: First meal

Ingredients
water	2.5 l
potatoes	7 pcs.
pumpkin (small slice)	1 PC.
fresh tomato puree (frozen)	150 ml
bulb onions	2 pcs.
vegetable oil	taste
salt, ground black pepper, dried basil	taste
Champignon	taste
garlic (slice)	1 PC.

Cooking method

• Pour water into a saucepan and bring it to a boil.
• Peel the pumpkin and potatoes, cut into slices and add to the pot with boiling water, remove the foam, reduce the heat and then cook the vegetables, covering the pot with a lid.
• Peel the onion, cut one onion into half rings, the second into small cubes. In a preheated frying pan with vegetable oil, lightly fry the diced onions, add spices and tomato puree, cover and simmer for 5-10 minutes with low heat, then add to the pumpkin and potatoes shortly until they are fully cooked.
• Using a blender, grind the vegetables with the broth, bring the soup to a boil again with constant stirring, add salt to taste, boil for 1 - 2 minutes and turn off the stove. If desired, according to your taste, the soup can be made thicker, for which, before chopping, pour part of the broth into a separate bowl and add as needed.
• Fry the mushrooms in a preheated pan with vegetable oil, adding the remaining onion and garlic. Pour the soup into bowls, add the fried mushrooms and serve.
• * When cooking, water can be replaced with chicken broth, mushrooms can be replaced with sausages, crackers or croutons with cheese.
• 1 small slice of pumpkin in proportions will be slightly more, about 1/3, than the amount of potatoes.