Velvety pumpkin soup with sautéed mushrooms


  • 1kg of pumpkin
  • 1 potato
  • 20cl of crème fraîche
  • 500g of white mushrooms
  • 1 clove of garlic
  • 1 twig of parsley
  • Olive oil


  • Wash and peel the pumpkin and the potato.
  • Cook these in a pot with the mixed herbs.
  • Take this time to now peel the white mushrooms, cut them into strips and then sauté them in a frying pan in a spoonful of olive oil with the garlic and parsley.
  • Now mix the crème fraiche with what you’ve got in the frying pan.
  • Serve in soup plates.
  • Place the sautéed mushrooms delicately on top of the soup in the centre of each soup plate, serve and enjoy!

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