Puree Soup with Pumpkin, Beans and Mushrooms Recipe
Hearty, fragrant, slightly spicy soup with pumpkin, white beans and mushrooms! Delicious great recipe!
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Chop the onion and carrot. In vegetable oil, fry the vegetables on low heat until soft. Add the pumpkin pieces to the pan, fry for another 4-5 minutes, not forgetting to stir.
  2. Add the sliced garlic. Stir and let the vegetables simmer with garlic for 3-4 minutes.
  3. In a saucepan, bring the water to a boil. Add the vegetables with garlic.
  4. Add the beans to the saucepan to the vegetables (I used white, canned, pre-drain the liquid from the jar).
  5. Add the mushrooms pre-fried in the same pan as the vegetables with garlic.
  6. Boil everything together for 4-5 minutes. Add curry and salt/pepper to taste.
  7. Remove the pan from the heat and mash the soup with a blender (the thickness of the soup can be adjusted to your liking).
  8. Add sour cream, mix. Return the pot of soup to the fire, let it boil and remove from the heat. Serve the soup with croutons, seasoned with your favorite herbs.
  9. Ready!
0 0 votes
Article Rating
       

Related posts:

Pumpkin Puree Soup with Cheese Chips Recipe Soup-Puree of Pumpkin “Halloween” Recipe Pumpkin Soup Puree Recipe Buckwheat Soup-Puree with Mushrooms Recipe Celery and Pumpkin Puree Soup Recipe Carrot and Pumpkin Puree Soup Recipe Greek Lean Pumpkin Soup-Puree Recipe Pumpkin Soup Puree with smoked Meat Recipe Creamy Pumpkin Puree Soup Recipe Creamy Pumpkin Puree Soup Recipe Cheese Soup-Puree with white Beans Recipe Soup-Puree “Orange Summer” Recipe