Recipe
Autumn soup with pumpkin and reishi
Have a delicious autumn with pumpkin soup and reishi.
Recipe for 4 people
| Ingredients | |
|---|---|
| Pumpkin flesh | 600 g |
| Red beet | 1 |
| Stick of leek | 1 |
| Onion | 2 |
| Garlic | 1 clove |
| Vegetable alternative for cream | 2 dl |
| Reishi powder | 3 Tbsp |
| Vegetable stock | 1 l |
| Olive oil | 4 Tbsp |
| Cumin powder | 1/2 coffeespoon |
| Ground cardamom | 1/3 coffeespoon |
| Black pepper and salt | |
| Necessities |
|---|
| Mixer, oven |
- Preparation: cut the pumpkin into rough blocks. Finely dice the onions, garlic and leek. Peel the red beet and cut it into very fine slices.
- Pre-heat the oven to 200°C.
- Heat 2 tablespoons of olive oil in a large pot and cook the onion and garlic for a few minutes. Season with the cumin, cardamom, black pepper and salt.
- Add the leek and the pumpkin to the pot. Stir-fry all the ingredients briefly and pour in the vegetable stock.
- Bring to the boil, cover and allow to simmer for ± 30 minutes on a low heat.
- Evenly spread the red beet slices over a baking tray lined with baking paper. Season with olive oil, black pepper and salt. Stir everything together and roast for 20-25 minutes in the pre-heated oven until the slices are crisp.
- Mix the soup with a mixer until it is smooth. Stir in the alternative for cream and the reishi powder. Season with black pepper and salt.
- Divide the soup between 4 bowls and garnish with the red beet crisps.
