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Zucchini and pumpkin soup
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.
Ingredients
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