roasted pumpkin soup mushroom bacon Questa ricetta è disponibile anche in italiano.
Today I am going to present a recipe that is 100% in season, very fun to make and visually very cool to see presented, as I decided to serve it in the shell of the little pumpkins. So not only eco-friendly, since we are using every part of the vegetable, but also saves some washing up afterwards! roasted pumpkin soup mushroom bacon
Ideal to impress any guests you have coming over, as a starter or as a light main and children especially will love such a fun way to present food. The aesthetic of the pumpkin shells really compliment the autumnal style of this recipe. This genius soup is very low in calories and very filling at the same time, making it perfect for those who are trying to watch or lose weight without giving up on taste.
I’ve accompanied the main soup with some crunchy oven baked mushrooms in the style of bacon and some fragrant oregano croutons, both very easy to make as well.
On top a spoonful of nutmeg soy yogurt, seasoned with black pepper and smoked salt and this is how this lovely dish is put together.
Creamy Roasted Pumpkin Soup with Crispy Mushroom “Bacon” Recipe
Ingredients (for 2 servings):
…for the soup…
300 ml Water
2 Mini Pumpkins (1 per person)
1 tbs Olive Oil
1 Small Carrot
1 Garlic Clove
1 1/2 tbs Potato Flakes (those for instant mash potato)*
1 tsp Veg Stock
1 pinch Cayenne Pepper
1 pinch Chili Flakes
Juice of 1/2 a Lemon
…for the Mushroom Bacon…
250 gr Close Cup Mushroom
2-3 tbs Liquid Smoke
1 1/2 tbs Olive Oil
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
…for the Yogurt Sauce…
4 tbs Soy Yogurt (Plain, Unsweetened)
1 tsp Olive Oil
1 pinch Smoked Salt
…for the Homemade Croutons…
1/2 Ready to Bake Baguette
2 tbs Olive Oil
*I didn’t use fresh potatoes because when blended they become too starchy and glue-y, a terrible consistency. On the other hand potato flakes give the soup a creamy and soft texture. Omit to make the soup even lighter.
1. Preheat the oven at 200° C.
2. Let’s start scooping out the flesh of our pumpkin after removing the seeds (if the pumpkins are too hard to cut, just microwawe them for a couple of minutes).
If you are planning to use the pupmkin shells as a container, make sure not to pierce their skin whilst removing the flash.
Roughly chop both the onion and the carrot.
Arrange in a bowl and season with oil, thyme, bay leaves, grated garlic, cayenne pepper, chili flakes, salt and pepper. Toss the veggie chunks in order for them to be well coated in seasoning and arrange in a baking tray.
Bake for 30-40 minutes stirring the vegetables half way.
Slice the mushrooms 3-4 mm thick, arrange them in a bowl and season with liquid smoke, oil, smoked paprika, garlic and onion powder, salt, pepper and thyme leaves.
Arrange on a baking tray in one layer, so making sure not to overlap them too much.
Bake at 200° for 20 minutes.
Cut the baguette into slices and turn every slice into cubes.
Arrange bread cubes into a bowl and season with oil, salt, pepper and oregano.
Distribuite well the seasoning and bake at 200° for 7 to 10 minutes.
Once the veggies are cooked place them in a pan, pour over boiling water and add vegetable stock.
Simmer for 10 minutes. Remove bay leaves and blend the soup until smooth, then squeeze the lemon juice to balance its flavour, and add the potato flakes.
Stir well and set aside for a couple of minutes. Give them another little stir.
Scoop the yogurt in a bowl and season with oil, nutmeg, smoked salt and pepper.
Pour the soup into a serving bowl on into the pumpkins’ shells, top with some flavoured yogurt, crispy mushrooms and croutons, and serve immediately.