Chili Pumpkin Mushroom Soup Recipe

This tasty soup is basically made with 3 simple ingredients found in almost any refrigerator. Its intense flavor and creamy, rich texture go great with things like cakes, bread and pasta.

Wok, bowl.

7 oz./200 g pumpkin, peeled and cut into 1-inch cubes

3 oz./ 100 g mushrooms, rinse well and cut into strips

1/2 onion, chop into small pieces

2 tbsps.olive oil

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1 tbsp.ground black pepper

1 tbsp.chili powder

1 tsp.salt, or to taste

2 tbsps.flour

1 tbsp.honey liquid

1 cup chicken stock

1 cup water

1 cup milk

1. Heat 2 tbsps.olive oil in a wok over medium heat, saute mushroom and onion cubes until cooked through, toss gently once or twice (P2)

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2. Sprinkling 1 tbsp.chili powder, 2 tbsps.flour over them as you stir fry, then add 1 cup chicken stock, 1 cup water and 1 cup milk, allow to cook over medium heat until steam appears.

3. Add pumpkin cubes, keep the soup on a steady simmer, add 1 tbsp.ground black pepper and 1 tsp.salt, cook briefly to mix everything together.

4. At the last minute of cooking, add 1 tbsp.honey liquid and stir to mix well.

5. Ladle into warmed bowl and serve (P3).

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