Pumpkin... I thought, well, that she can still cook? Thanks to our cooks used it, so to speak, creative: biscuits, rolls, pancakes, soup... I have Long wanted to "connect" pumpkin with mushrooms, was very unusual! Try it!
|Cooking time 40 minutes||Number of servings -|
As usual, prepare your ingredients (mushrooms wash and dry the carrots and peel the onion).
Soup forgot to take a picture )))
Better to cook it from fresh or dried mushrooms, but, in extreme cases, you can use a bouillon cube.
Peel the pumpkin and cut the flesh pieces.
I cut up the large pieces, and smaller.
Mushrooms cut into slices, carrots three on a coarse grater, onion finely chop.
20 g butter melt over medium heat in a frying pan, then add pumpkin slices and sauté 10-15 minutes, stirring frequently (do not cover the lid!)
The pumpkin should fall apart, so if the pieces are smaller, 8-10 minutes to extinguish, if large, as I have 15 minutes maximum.
Remove from heat the pan, pumpkin pepper and salt to taste.
Separately fry the remaining butter (30 g) onion (until translucent), carrots and mushrooms.
Mix all the vegetables and pumpkin. Add salt to taste. You can add dried herbs (as I did), but not necessarily.
Add our mushroom soup and simmer all together for 15 minutes.
If desired, the dish can be decorated toasted pumpkin seeds or chopped parsley.