Pumpkin soup with fried mushrooms

Name: pumpkin soup with fried mushrooms
Total time: 25 min
Yield: 4
Ingredients: 1 orange pumpkin; 2 onion; 5 tablespoon olive oil; 3 toes cloves of garlic; 3 teaspoon mild paprika; 1 teaspoon cumin; 1 teaspoon cinnamon; 15 liter mushroom broth; 1 orange; 500 gram mixed mushroom; 3 tablespoon flat leaf parsley

Ingredients

Directions

Cut the pumpkin into pieces and remove the seeds.
Cut the parts into pieces.
Peel the onions and chop an onion.
Cut the other onion in four and then into thin slices.
Finely chop the garlic.
Grate and press the orange.
Heat 3/5 tablespoons of olive oil in a soup pot and gently fry the chopped onion with half of the garlic.
Fry the pumpkin for 2 minutes.
Put the paprika, cumin and cinnamon through, fry for a while and then pour in the stock and the orange juice.
Bring the soup to the boil while stirring and cook the pumpkin gently in 10-15 minutes.
Cut the mushrooms in four.
Chop the parsley roughly.
Puree the whole with the hand blender until a nice, smooth, light-bound soup.
Warm the soup gently and add salt and freshly ground black pepper to taste.
Heat 2/5 of the olive oil in a frying pan and fry the slices of onion with the remaining garlic and the mushrooms on high heat already shifting brown, let the moisture evaporate from the mushrooms.
Add salt and pepper to taste and pour in the orange zest and parsley.
Spoon the pumpkin soup into wide bowls and spread the mushrooms in the middle.