Pumpkin cream with seasonal mushrooms

Peel and dice the pumpkin, carrots, potato and onion. Add the vegetables to a pot, add the broth or water and let it boil for about 20 minutes.

Remove from the heat and add olive oil. Blend until you achieve a homogeneous cream.

Meanwhile, clean the mushrooms well (if they are wild) and cut them into small pieces.

Place them in a pan with olive oil and sauté them over high heat. Stir to prevent them from sticking to the pan and between them.

Serve the cream and drop the sautéed mushrooms in each portion. Decorate with a thread of oil and a pinch of chopped parsley.