Creamy Pumpkin soup with Mushrooms

Zuppa cremosa alla Zucca con Funghi

Try this vegan soup! It is amazing delicious, perfect for a light dinner. I recommend that you use fresh and tasty mushrooms.

Preparation time: 15 minutes

Cooking time: about 50 minutes

Serves 4

Ingredients:

8 tbsp. extra virgin olive oil
2 medium onions, peeled and chopped
11 oz. (300 g) champignon mushrooms, sliced
Water, about 3 cups (750ml)
Salt, about 2 tsp.
1 lb. (450g) chopped pumpkin
11 oz. (300g) chopped potatoes
2-3 fresh rosemary sprigs
Black pepper to taste
 
Method:

1.        Heat the oil in a large pan. Add the onion and sauté gently. Add the mushrooms and 1 cup (250ml) of water. Season with  ½ tsp. salt, cover, and cook until the liquid has reduced and the mushrooms are tender (about 20-30 minutes depending on the type of mushroom).
2.        Meanwhile, in a large pot put together the pumpkin and the potatoes. Add 2 cups (500ml) of water, 1 ½ tsp. salt and rosemary. Cover, bring to a boil, then lower the heat and simmer for 10 minutes or until pumpkin and potatoes are tender. Then, turn off the heat, remove the rosemary sprigs and, with an immersion blender, reduce the mixture to a creamy puree.
3.        At this point, add the mixture of onion and mushrooms to the soup, and serve immediately in individual bowls with a sprinkle of black pepper on top of each servings.

Notes:
·         You can use other kinds of fresh and tasty mushrooms.