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Pumpkin and Shimeji Cream Soup

Custo $8, economizar $5

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Vegetables

    • 🎃 200g pumpkin, peeled and diced
    • 🍄 1/2 pack shimeji mushrooms, trimmed
    • 🧅 1/2 onion, thinly sliced

  • Dairy

    • 🧈 20g salted butter
    • 🥛 200cc milk

  • Seasonings

    • 🧂 1/3 tsp salt
    • Pinch of pepper
    • 1 tsp consomme powder

  • Other

    • 💧 200cc water
    • 🍞 1 slice bread (8-cut), shaped

PASSOS

1

Peel and dice the pumpkin, trim and separate the shimeji mushrooms, and thinly slice the onion.

2

Use cookie cutters to shape the bread, add facial designs if desired, and toast until golden.

3

Heat butter in a small pot, add onions, and sauté over medium-low heat until softened. Add pumpkin and shimeji mushrooms, stirring to coat with butter.

4

Add water and simmer for about 5 minutes until the pumpkin softens. Stir in the milk, salt, pepper, and consomme powder, and bring to a boil again.

5

Serve the soup in bowls and top with the shaped bread.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 8g
    Proteína
  • 30g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh pumpkin for better flavor and texture.You can substitute shimeji mushrooms with other types like button mushrooms.For a richer taste, use heavy cream instead of milk.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.