- 200 g Pumpkin
- 2 cloves Garlic
- 1 Onions
- 1 Bell Pepper
- 3 tsp Oregano
- 50 g Mushrooms
- 100 g Bulgur cereal
- 1.5 l Chicken broth
- 300 g Dark rye bread
Pumpkin is known as an extremely useful vegetable that is wonderful in all respects. Its regular use helps staying in good spirits and great shape. Besides, no matter how much pumpkin you eat, you won’t gain any weight. This feature is perfect for those starving and following low-calorie diets.
Pumpkin soup with mushrooms is one of the best dishes cooked with this kind of squash. Why? Because the liquid food helps digestion, and it is as twice as useful when it’s cooked with pumpkin and mushrooms full of various nutrients. In this recipe, pumpkin is simply roasted in the baking dish, with different herbs and olive oil added to it. The aroma in the kitchen is so appealing that at some point you may find yourself thinking about giving up the soup idea and just eat the pumpkin, but you should show the deed of perseverance! You also need bulgur wheat, which is famous for its content of vitamins. And, of course, it tastes pretty good.
The sweet delicate flavor exhales from the roasted pumpkin cubes with your favorite herbs, each grain of bulgur gives more texture to the soup, while the thick broth warms and brighten everyone up with its rich color. This is a new thing, comprised of fragrant mushrooms, fresh herbs and croutons.
Spread pumpkin cubes over the baking dish (a baking sheet is fine too), drizzle them with olive oil, then sprinkle your favorite dried herbs onto them, I used oregano.
When the onions are tender, pour the bulgur into the saucepan. This kind of wheat is quite interesting in taste and it cooks quite fast. The main idea is saturating the olive oil with the aroma of garlic, onions and peppers, before the bulgur absorbs this flavoured oil. You may also take plain rice instead. Other cereals can also be used, but you need to prepare them separately, because not every cereal will be ready in 5 minutes after it's covered with boiling water. Roast the bulgur for 5 minutes.