Welcome to a recipe that perfectly balances health and comfort: our Mushroom Soup with Pumpkin and Quinoa. This isn't just any soup; it's a vibrant, nutrient-packed meal that will warm you from the inside out. The earthy flavor of mushrooms, the sweet touch of pumpkin, and the wholesome goodness of quinoa come together in a beautiful harmony. Ideal for a light lunch, a cozy dinner, or as part of a dietary plan, this soup is incredibly versatile. Whether you're a vegetarian or just looking for a delicious way to eat more veggies, this recipe is sure to become a new favorite in your kitchen.
Mushroom soup with pumpkin and quinoa
Ingredients for Mushroom Soup with Pumpkin and Quinoa
- 200 g fresh champignon mushrooms
- 70 g onion
- 30 g leek or green onion
- 70 g carrots
- 200 g butternut squash
- 100 g potatoes
- 25 g quinoa
- 1 L chicken or vegetable broth
- salt, black pepper to taste
How to Make Mushroom Soup with Pumpkin and Quinoa
For dietary recipes, it’s best not to sauté the vegetables to avoid adding extra calories. The soup will be delicious even without sautéing. Finely chop a small onion. Slice the leek into rings. The leek stalks should be rinsed under running water if there is sand between the leaves. Place the chopped onion in a thick-bottomed pot.
Place the chopped onion in a thick-bottomed pot.
Add the sliced carrots to the pot.
Dice the potatoes.
Scrape the carrots and slice them thinly. Add the sliced carrots to the pot.
Peel the potatoes. Dice the potatoes into cubes slightly larger than a centimeter. Add the diced potatoes to the pot after the carrots.
Add the sliced mushrooms to the pot.
Wash the fresh champignon mushrooms with cold water. Slice the stems into rounds. Cut the caps into several pieces. Add the sliced mushrooms to the pot. You can use frozen mushrooms in this recipe.
Dice the pumpkin flesh into small cubes.
Pour in the chicken broth.
Add salt to taste.
Cut the butternut squash in half and remove the seeds. Peel the squash. Dice the flesh into small cubes, like the potatoes. Add the diced squash to the pot with the other soup ingredients. In principle, the skin of any squash is edible, but some varieties have thick skins that take longer to cook; the flesh might get mushy before the skin is ready. To leave the skin on or not? Do as you see fit.
Pour in the chicken broth. I prepare the broth in advance. For cooking during the week, I store it in bottles, and for long-term storage, I freeze it in containers. If you are cooking for vegetarians or those who are fasting, replace the chicken broth with vegetable broth or simply add filtered water to the pot.
Add salt to taste. I didn’t add any other seasonings to this soup, and it turned out very delicious without spices.
Add the quinoa.
Add the quinoa. Sometimes quinoa can be bitter, so it’s often rinsed. This is not a mandatory step; a tablespoon of quinoa has no more bitterness than a bunch of radishes.
Cook for 20 minutes over low heat.
Bring the soup to a boil. Cover the pot with a lid. Cook for 20 minutes over low heat until the vegetables are very soft, which makes it tastier.
Let the finished mushroom soup rest for 5-10 minutes and then serve hot.
Let the finished mushroom soup rest for 5-10 minutes and then serve hot. You can garnish it with fresh herbs, such as chives or parsley. It’s delicious with smetana (a type of sour cream), if your diet allows for dairy products.
And there you have it – a simple yet elegant Mushroom Soup with Pumpkin and Quinoa that's as nourishing as it is delicious. This soup is wonderful on its own, but feel free to customize it. A dollop of smetana (a type of sour cream) or Greek yogurt can add a lovely creaminess, while a sprinkle of fresh parsley or chives will brighten the flavors. We hope you enjoy making and sharing this wonderful dish. It's a perfect example of how simple, fresh ingredients can create something truly special. Happy cooking!
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