Zucchini and pumpkin soup

Ingredients

• 2 large champignons
• 0.5 tbsp. l. chopped parsley
• garlic - 1 clove
• 2 tbsp. l. sour cream 10% fat
• 50 ml dry white wine
• 0.5 shallots
• lemon juice
• 2 wholemeal flour buns
• 400 ml vegetable broth
• 2 tsp butter
• salt
• 125 g each of zucchini and pumpkin

Cooking

Step 1

Wash and peel the zucchini and pumpkin. Remove seeds and fibers from pumpkin. Cut vegetables into small cubes. Peel shallots and garlic, chop and fry in 1 tsp. oils until transparent. Add zucchini and pumpkin; cook, stirring, 5 minutes. Pour in the wine, boil for 1-2 minutes. on a strong fire. Add broth, cook everything together for 20 minutes. Peel the mushrooms, cut into slices and fry in the remaining oil for 2-3 minutes. Add chopped parsley, season with salt and pepper, set aside. Puree the soup in a blender, add lemon juice, salt and pepper to taste. Warm up, not bringing to a boil, add sour cream, mix. Pour into plates, put mushrooms with parsley in the middle of each. Serve with toasted buns.