Soup with mushrooms and pumpkin
Preparation:
Sauté mushrooms, onions and parsley cut into small cubes in oil. Cut the pumpkin and potatoes into cubes, dip in hot broth or water and cook until almost ready. Then add stewed mushrooms and thinly sliced tomato and cucumber or apple. Cook all products for a few more minutes until they become soft. If tomato puree is taken instead of a tomato, it must be stewed together with mushrooms and onions. When serving, put greens in the soup. The pumpkin boils quickly, so the soup cannot be kept in a warm place for a long time or heated.
Bon appetit!