Mushroom soup with pumpkin crostini

Name: mushroom soup with pumpkin crostini
Total time: 25 min
Yield: 6
Ingredients: 4 tablespoon olive oil; 200 gram pumpkin with zest; 2 teaspoon ras el hanout; 1 multigrain petit; 250 gram Chestnut mushroom; 250 gram white mushrooms; 150 gram oyster mushroom; 1 toe garlic; 2 tablespoon thyme leaves; 200 ml dry white wine; 2 bouillon tablets mushroom

Ingredients

Directions

Remove the seeds from the pumpkin and cut the pumpkin into cubes.
Heat a fourth of the olive oil in a small pan.
Scoop the pumpkin with ras el hanout and add a dash of water and salt.
Smother the pumpkin gently in six to eight minutes.
Puree the pumpkin in the blender until a nice spread and let it cool in a deep plate.
Cut the petit into slanted slabs so that you have a slice per person.
Brush the slices of bread thinly with olive oil and grill in a hot grill pan until golden brown.
Wipe the mushrooms and halve them.
Cut large mushrooms into quarters or rough bars.
Finely chop the garlic.
Heat some of the olive oil in the frying pan and spoon in the mushrooms, garlic, thyme, salt and freshly ground pepper.
Fry the mushrooms for 2 minutes on medium high heat until they soften slightly, but do not color.
Pour in the wine and smother the mushrooms in a further four minutes.
Meanwhile, place 1 liter of water in a stock pot with the bouillon tablets to boil.
Stir in the mushroom mixture with liquid.
Warm the soup for a moment and serve.
Brush the slices of crostini with pumpkin spread and serve with the soup.