The first cold ones arrive and nothing is more replenishing than a hot soup. For those who like to eat light it can be a main dish.
IIngredients (for 4 servings)
- 1 large or 2 small buttocks or squash (whichever you like best)
- 1 tablespoon yellow curry
- Ground pepper
- Sea or pink salt
- Filtered water
- Wash the pumpkin and place it whole, with the skin, in a roasting pan and place in the oven over medium heat.
- When the shell begins to lose firmness, prick with a toothpick, if it sinks completely, it is already cooked!
- Remove from the oven and wait a few minutes for it to warm up.
- Cut in the middle and with a spoon remove all the pulp separating the seeds (then they can be baked with a pinch of salt!).
- Process all the pulp with the curry, salt and pepper, with a blender or blender until the desired point is achieved. If necessary, add hot filtered water little by little.
- Before serving, heat over low heat for a few minutes.
Note: If you want a creamier soup, vegans can add a splash of coconut milk and non-vegans can add heavy cream before serving!
- 2 green onions
- 2 leeks
- 1 clove garlic
- ¼ cup parsley
- 10/12 mushrooms / portobellos
- Neutral coconut oil
- Chop the garlic, green onion and leek.
- Cut the mushrooms into 1/2 cm slices.
- In a frying pan, place 2 teaspoons of neutral coconut oil.
- Once hot, sauté the green and leek until it begins to lose firmness.
- Add the garlic and sauté until it starts to brown. No more because it gets bitter!
- Salt and add the mushrooms, raise the heat and sauté until golden brown.
- Add the chopped parsley.
- Turn off the heat and stir.
- Reserve to put it on the soup.
Serve the pumpkin soup in a bowl, top the mushroom sauté, ground pepper and enjoy !!!
By Mariana Bisso