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Diced mushroom and pumpkin soup

Name: Diced mushroom and pumpkin soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 250 g Mushrooms; 250 g Pumpkin (peeled and deseeded); 100 g Spring Onion; 6 g Garlic (2 cloves); 1500 ml Vegetable stock; 45 ml Extra virgin olive oil; 3 g Parsley; 2 g Salt

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

Rating Not yet rated

Diced mushroom and pumpkin soup. Keep the cubes similar in size so they cook evenly. Use vegetable stock without animal ingredients for a vegan version.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

599 kcalwhole recipe

150 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Soup 30 to 60 minutes Spanish

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

View full classification 10 tags

Diet

Vegan

Dish type

Soup

Meal

LunchDinner

Preparation

Boiling

Appliances

Casserole

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Soup

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Mushrooms 250 g
Pumpkin peeled and deseeded 250 g
Spring Onion 100 g
Garlic 2 cloves 6 g
Vegetable stock 1500 ml
Extra virgin olive oil 45 ml
Parsley 3 g
Salt Approx. ⅓ level tsp of fine salt 2 g

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Let’s get cooking

Method

Peel and chop the spring onion and garlic. Clean and dice the mushrooms. Peel and deseed the pumpkin and cut into one-centimetre cubes.
Heat the oil in a saucepan. Cook spring onion and garlic gently for six minutes.
Add mushrooms and some salt. Cook for five minutes, stirring. Add the pumpkin and cook for two more minutes.
Pour in the stock and bring to a gentle simmer. Cook for 12 to 15 minutes until the pumpkin is tender.
Taste before adding the remaining salt, as the stock may already be salted. Add chopped parsley and serve in four bowls.