Black Trumpets and Squash Soup

Name: Black Trumpets and Squash Soup
Cuisine: Asian
Ingredients: 100g black trumpet mushrooms; 1 medium squash; 1 leek; 2 cloves garlic; 1 spoon soy sauce; salt; pepper; cumin; chilli flakes; 500g coconut milk (optional); butter; pumpkin seeds; stock cube

4 steps

Updated at: Wed, 16 Aug 2023 19:00:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories529 kcal (26%)

Total Fat21.1 g (30%)

Carbs82.4 g (32%)

Sugars3.4 g (4%)

Protein15.3 g (31%)

Sodium3377.7 mg (169%)

Fiber15.2 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

100gblack trumpet mushrooms

Instructions

Step 1

roast the squash in the oven. in a medium pan, fry leeks on butter until tender, than add garlic and spices (chilli flakes, cumin, or any spoces to taste) and fry until fragrant

Step 2

in a separate pan, melt a cube of butter and add the black trumpets when hot. when they wave melted out some water, add a spoon of soy sauce, salt and pepper to taste and pumpkin seeds. leave on medium heat to apsorb the soy sauce.

Step 3

add squash to the pan with leeks, garlic and. spices and fry for a couple of minutes. than add some water with a stock cube. After about 15 minutes, add the coconut milk (this is optional, but adds extra creamines) and leave on medium heat for about 15 minutes. than transfer to a blender and pulverize everything together.

Step 4

add about 3/4 of the blact trumpets and pumpkin seeds into the soup, and save some for serving.