Mushroom soup with chilli-fried pumpkin seeds

Mushroom soup with chilli-fried pumpkin seeds

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  • 2
  • Easy
  • Carb Conscious


  • 4 sliced baby leeks
  • 1 T butter
  • Olive oil
  • 2 cloves crushed garlic
  • 400 g sliced brown mushrooms
  • 2 cups liquid vegetable stock
  • ½ cup cream
  • A handful of pumpkin seeds
  • 1 t dried red chilli
  • 1-2 T olive oil

Cooking Instructions

In a saucepan, gently fry 4 sliced baby leeks in butter and a drizzle of olive oil for 5 minutes until softened but not coloured.
Add cloves crushed garlic and sliced brown mushrooms and fry for 5 more minutes. Add liquid vegetable stock and simmer for 10 minutes. Remove from the heat, add cream and seasoning, then blend until smooth.
Toast a handful of pumpkin seeds in a dry pan. In another pan, gently fry dried red chilli in olive oil for 1 minute, then add the seeds and toss to coat. Scatter over shallow bowls of the hot soup.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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