Mushroom Pumpkin Soup


  • 500 g pumpkin (coarsely chopped)
  • 1 onion (coarsely chopped)
  • 1 carrot (coarsely chopped)
  • 1 potato (coarsely chopped)
  • 1 clove of garlic (coarsely chopped)
  • 1/2 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pack of cream
  • 2 teaspoons of salt
  • 1 teaspoon grated nutmeg

For the top

  • 6-7 mushrooms (Sliced)
  • 1 clove of garlic
  • 1/2 tablespoon butter


Heat the butter and olive oil in a saucepan. Add pumpkin, mushrooms, potatoes, carrots, garlic and onion and sauté for a few minutes.

Add enough water to cover it by 2-3 fingers and cook until the vegetables are soft. Then blend it with a blender until you get a smooth consistency.

Add cream, salt and grated nutmeg to taste.

Melt the butter in a pan and fry the mushrooms with garlic until they reach a crispy consistency. Put the soup in a serving bowl and serve after adding fried mushrooms.

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