Pumpkin cream soup with champignons

Puree soup takes a special place among the first courses. Its creamy and delicate consistency has long been to the taste of all lovers of diet soups. Today we are preparing such a soup with pumpkin and mushrooms.

Ingredients

• Pumpkin - 250 Grams
• Potatoes - 2 Pieces
• Onion - 1 Piece
• Garlic - 1 Clove
• Champignons - 150 Grams
• Sunflower oil - 30 Milliliters
• Cream - 100 Milliliters (15-20% fat)
• Salt - To taste
• Ground black pepper - To taste

Directions

1. Prepare the ingredients for the pumpkin and mushroom puree soup.
2. Finely chop the onions and place in a saucepan.
3. Peel the champignons, chop and add to the onion.
4. Pour in vegetable oil and lightly fry the mushrooms and onions until the latter is transparent.
5. Then add the chopped pumpkin to the pan.
6. And chopped potatoes.
7. Pour water into a saucepan so that it does not completely cover the vegetables.
8. Salt and pepper the vegetables and cook until tender.
9. Pour the vegetable broth into a separate saucepan.
10. Add garlic.
11. Beat all vegetables with a blender to a puree consistency.
12. Pour the cream into a saucepan.
13. As well as vegetable broth to the desired consistency of the soup. Stir all ingredients.
14. Pumpkin cream soup with champignons is ready.
15. Serve as a first at lunch.