There is nothing better for you than this black trumpet soup when you are feeling down or sick. Don’t be discouraged if a bowl of soup isn’t for you, this dish is fulfilling, decadent, and very nutritious.
When it comes to black trumpet mushrooms you can get more benefits than any other vegetable. If you haven’t made them a daily food, it’s time to include mushrooms in your repertoire.
So, what is so special about black trumpet mushrooms?
Perhaps one of the best facts about mushrooms is that they are high in vitamins and minerals, as well as soluble fiber. This makes them a great choice for those who don’t consume meat regularly, but especially in a dish like this, where they can shine.
One of the greatest benefits of eating black trumpet mushrooms is that you can get large quantities of vitamin B12. This vitamin is particularly difficult for those that follow a vegetarian or vegan diet to get because it is not naturally found in many non-meat products.
Vitamin B12 is essential for many processes in your body, especially in maintaining healthy cells. This nutrient is also essential for brain functioning, particularly creating new neural connections, memory, and cognition.
Having a bowl of this black trumpet soup can provide you with more vitamin B12 than many other foods.
Don’t leave the rest of the ingredients aside!
This dish is also healthy thanks to the butternut squash, pumpkin seeds, leeks, garlic, and cumin.
For one, butternut squash is high in vitamin A, vitamin C, potassium, and magnesium. At the same time, pumpkin seeds are a great source of fiber and protein, and they are high in essential fatty acids.
To finish, the leeks, garlic, and cumin are all ingredients that can help fight off inflammation in your body, and promote healthy digestion.
Overall, add this black trumpet soup to your diet and get all the nutrients you may otherwise miss!
Discover another mushroom soup recipe here: Simple Hungarian Mushroom Soup with Dill [Recipe]
Black Trumpet Soup
1 large butternut squash
1/4 cup (32 g) pumpkin seeds
4 tbsp butter
1 clove garlic
2 leeks – white part only, cleaned well and chopped
1 small jalapeno, seeded and diced (optional)
1 tsp cumin
coarse sea salt
4 cups (960 ml) stock
1/2 cup (64 g) light cream or half-and-half
ground white pepper
4 oz (100 g) black trumpet mushrooms, washed and halved
- To start, preheat your oven to 350 F (180 C).
- Cut the squash in half, remove the seeds and set aside.
- Get a foil-lined baking sheet, and place the squash halves cut-side down.
- Bake for 1 hour or until it collapses and is caramelized.
- Toast the pumpkin seeds in a dry saute pan over medium-high heat. Cook until it pops up and browns lightly. Set it aside.
- Place a heavy soup pot over medium heat, and melt 2 tbsp of butter.
- Add in garlic, leeks, jalapeno, and cook for 10 to 15 min while constantly stirring until softened but not brown.
- Stir in cumin and season with some salt.
- Scrape out the flesh from baked squash and add it to the soup pot.
- Pour in the stock and bring it to simmer.
- Cook for 15 min until the consistency is very soft.
- Transfer mixture to a blender and puree until smooth.
- Pour it back into the pot over very low heat. Slowly stir in cream and season with salt and pepper to taste.
- In a large saucepan, melt the remaining butter over medium heat. Stir in the black trumpet mushrooms and season with salt.
- Cook while stirring for 10 min or until tender.
- Pour immediately into serving bowls, and sprinkle with pumpkin seeds.
- Best served warm, enjoy.