Try Curtis Stone’s creamy pumpkin soup with sautéed mushrooms for a comforting meal that’s a cinch to prepare.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
30g unsalted butter, cubed, divided
2 small shallots, finely chopped
150g oyster mushrooms, trimmed, cut into 2.5cm pieces
150g portobello mushrooms, stems removed, cut into 2.5cm pieces
100g shimeji mushrooms, trimmed
3 garlic cloves, finely chopped
4 x 300g tubs Coles Kitchen Butternut Pumpkin Soup, warmed
1/4 cup (60ml) thickened cream
Thinly sliced spring onion, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over medium-high heat. Add 10g butter and the shallots and cook, stirring occasionally, for 2 mins or until shallots begin to soften. Add 10g butter and the combined mushrooms and cook, stirring occasionally, for 8 mins or until mushrooms are tender and begin to caramelise. Add the remaining butter and the garlic and cook, stirring occasionally, for 2 mins or until aromatic.
Step 2
Divide the soup among serving bowls. Top with the mushroom mixture and sprinkle with sea salt flakes. Drizzle with cream and sprinkle with spring onion to serve.
Butternut pumpkin soup with sauteed mushrooms
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
30g unsalted butter, cubed, divided
2 small shallots, finely chopped
150g oyster mushrooms, trimmed, cut into 2.5cm pieces
150g portobello mushrooms, stems removed, cut into 2.5cm pieces
100g shimeji mushrooms, trimmed
3 garlic cloves, finely chopped
4 x 300g tubs Coles Kitchen Butternut Pumpkin Soup, warmed
1/4 cup (60ml) thickened cream
Thinly sliced spring onion, to serve
Description
Try Curtis Stone’s creamy pumpkin soup with sautéed mushrooms for a comforting meal that’s a cinch to prepare.
Method
Step 1
Heat a large non-stick frying pan over medium-high heat. Add 10g butter and the shallots and cook, stirring occasionally, for 2 mins or until shallots begin to soften. Add 10g butter and the combined mushrooms and cook, stirring occasionally, for 8 mins or until mushrooms are tender and begin to caramelise. Add the remaining butter and the garlic and cook, stirring occasionally, for 2 mins or until aromatic.
Step 2
Divide the soup among serving bowls. Top with the mushroom mixture and sprinkle with sea salt flakes. Drizzle with cream and sprinkle with spring onion to serve.
