How to make
Clean and chop the leeks, onion and garlic. Fry them in olive oil for 2 minutes until they soften slightly. Then grate the pumpkin and add it to them. Stew for 10 minutes, stirring frequently.
Clean the mushrooms and put 3.5 oz (100 g) of them in the pot with everything else. Add salt and pour about 600-650 ml of water or vegetable broth.
Boil covered for 25 minutes.
Pour the cream, season with ginger and white pepper.
Blend until the pumpkin cream soup is perfectly smooth.
Peel the remaining mushrooms (only the caps) and cut them into thin slices. Chop the spring onions.
Heat a pan over high heat. Pour a little olive oil, then add the mushrooms and stew them briefly. They should quickly acquire a golden color without releasing water and shrinking. You will achieve this only if they are not in a pile and the pan is wide enough and well heated.
Add the spring onions, stir and after less than a minute, remove from the heat.
Distribute the autumn soup into bowls and add some of the stewed mushrooms into each portion.
Enjoy my autumn pumpkin cream soup with mushrooms.
