Pumpkin and mushroom soup

Today we are going to enjoy autumn with this pumpkin and mushroom cream. Two star ingredients of this season.

We add this new recipe to our pumpkin cream collection. And it has a taste so mild that goes well with everything.

Nutritionally this cream is very healthy. Made with seasonal vegetables and mushrooms that provide our body with important nutrients. It is also a recipe easy to digest and less than 150 calories.

Do you want to know more about pumpkin and mushroom cream?

To decorate the cream I have used some sautéed mushrooms and squash but you can substitute them for other vegetables both sautéed and steamed.

You can even skip the final decoration and sprinkle some nutritional yeast, seeds like flax or sesame or nuts such as hazelnuts, walnuts or pine nuts. The result will be just as delicious.

In this recipe I have used a little bit of turmeric which is a fantastic natural anti-inflammatory. It is worth using it even if it leaves the lid of the glass a somewhat strange greenish color. Don't be alarmed, nothing happens. Wash it as usual, it will not leave any color or flavor to the following preparations.

I have also used a dessert spoon of vegetable concentrate to enrich the cream. Y homemade mushroom salt to give it even more flavor although you can replace it by normal salt.

This cream can be made on the weekend or in advance. It lasts perfectly 4 days in the fridge. Use these types of recipes to prepare the first course of lunch or dinner and save time.

And to finish, remember that the cream of pumpkin and mushrooms is vegan, suitable for celiacs as long as the mushroom salt or vegetable concentrate is gluten-free. It is also suitable for lactose and egg intolerant.

More information - Vegetable concentrated bouillon tablets / Homemade mushroom salt / Compilation with 9 recipes for pumpkin creams/

Adapt this recipe to your Thermomix model