ÑAMMI PUMPKIN MUSHROOM SOUP WITH LOAD TONS OF CHEESE!
First time ever sharing my very own recipe here both on Hive and in CWU Recipe community. Be warned, it's going to be an awesome dish #lol
It's winter here and the weather has been somewhat foggy and cloudy for these past few days and a few more to go. 10-15 degrees celsius more or less every day so you get an idea... it's time to stay in and being cozy watching Netflix and do other stuff inside.
Myself, I have been studying online and work on some project here and there including hanging out here on the blockchain. Last night, for some reason after half a glass of Carménère, a unique type of red wine found here in Chile, I was starting to get the munchies. Normally a bag of chips or a few chocolate chips cookies would do but due to the weather, I felt like some nice warm soup.
What do I have in a fridge?
I don't store much food in a fridge as I have been consuming all by myself. So most of the time it's just a few types of vegetable, a type of meat, eggs, butter, cheese and some other starch like rice, pasta and instant noodle just in case.
Due to the limited of ingredients, the creativity and imagination need to work well other wise I will just end up eating rice with stir-fry meat and vegetable all the time (Asian style).
Pumpkin, mushrooms, cheese
Those things randomly popped in my head and I was imagining them like a nice creamy pumpkin soup if you know what I mean.
- Small pieces of mushroom with a small amount of water. Once it's boiled, mash it in the pot.
- I added a bit of butter but really wish I had some cream or milk on hand. A pinch of salt.
- Mushrooms! Any type would do. Mushrooms are best.
- Serve in a bowl topped with cubed or grated cheese. It turned out quite pretty once the cheese melts on the surface.
- Sprinkle a bit of black pepper as you like.
I think a lot of cheese would go quite well with it. I used Comté cheese as I have been living with French people in this hostel for a few months and some eating culture absorbed. It's so flavorful and balance the natural sweetness from he pumpkin.
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France. Comté has the highest production of all French AOC cheeses, at around 64,000 tonnes annually
I normally don't share recipe
...or cooking journey much here but when I do, you can make sure it's a good one! Please try! I loved it a lot last night. Such a comfort food during a cozy night on a couch with a cup of wine. Also, it took less than 20 minutes to make. Besty best!
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All copy and photos are original content by me.
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