Pumpkin soup and portobello mushrooms.
Time: 50 min aprox
2 large onion, finely chop
2 garlic cloves, finely chop
1 tbsp coconut oil, ghee or olive oil
1 big piece pumpkin of any kind
Juice of half lemon mixed with a cube of vegetable bouillon powder (with no added MSG)
4 cups hot filter water
2 cups portobello mushrooms
1 Tbsp of olive oil (for the mushrooms)
sea salt and pepper, to taste
Once you have made the portobello mushrooms, put them on top of the soup with some fresh parsley, chopped (optional).
Peel and finely chop onion and garlic. Chop aswell the leek. Peel the pumpkin, divide it in half and scoop out the seeds. Then chop it into little cubes. Heat coconut oil in a large pot, add onion, garlic and leek, let fry for a couple of minutes or until soft, stirring occasionally. Add the pumpkin and stir to combine. Put water to boild. Mix half lemon juice with a cube of vegetable bouillon and add boiled water. Add this mixture to the pumpkin, onions… Add aswell half a tsp of sweet red pepper and a tsp of nutmeg. Mix well to combine everything. Cover with a lid and let cook in lower heat for about 30 minutes or untill the pumpkin get soft. Check every now and then and gently stir around. Meanwhile, prepare the mushrooms in a frying pan, with olive oil, sea salt and pepper. Stir to combine and cook until soft and golden. When the pumpkin is ready, soft and smooth, mix well untill you have a nice consistency. Serve in bowls with the mushrooms on top and add some fresh parsley if you like.