Cream of Mushroom and Pumpkin | How to make Cream of Mushroom and Pumpkin

By Mehak Joshi  |  5th Jan 2016  |  
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  • Cream of Mushroom and Pumpkin, How to make Cream of Mushroom and Pumpkin
Cream of Mushroom and Pumpkinby Mehak Joshi
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

70

0





About Cream of Mushroom and Pumpkin

Pumpkin soup is liked worldwide. It is easy to make. It is warm, delicious and healthy also.

Cream of Mushroom and Pumpkin is delicious and authentic dish. Cream of Mushroom and Pumpkin by Mehak Joshi is a great option when you want something interesting to eat at home. Restaurant style Cream of Mushroom and Pumpkin is liked by most people . The preparation time of this recipe is 15 minutes and it takes 15 minutes to cook it properly. Cream of Mushroom and Pumpkin is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Cream of Mushroom and Pumpkin. Cream of Mushroom and Pumpkin is an amazing dish which is perfectly appropriate for any occasion. Cream of Mushroom and Pumpkin is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Cream of Mushroom and Pumpkin at your home.

Cream of Mushroom and Pumpkin

Ingredients to make Cream of Mushroom and Pumpkin

  • 1 medium Pumpkin
  • Salt to taste
  • 1 cup warm Water
  • 1 tsp roasted Cumin seeds
  • 1 tsp ground Black pepper
  • 1 tbsp salted Butter
  • 2 tbsp Sesame Oil
  • 1 small Green Chilli
  • 1 cup fresh Cream
  • 100 gms Button Mushrooms
  • 4 large cloves of Garlic
  • 1 inch Ginger
  • 1 medium Onion
  • Coriander for garnishing

How to make Cream of Mushroom and Pumpkin

  1. Finely chop the mushrooms, green chilly and onions. Also mince the ginger and garlic separately. Keep aside.
  2. Peel and roughly chop the pumpkin. Parboil the pumpkin for 5-7 minutes until Al Dante. Quickly place under cold tap water to maintain the color and texture of the pumpkin.
  3. Once cooled, blend the pumpkin to a smooth puree. Sieve the puree to get rid of any lumps.
  4. In a large saucepan add 2 tbsp of oil. Add onions and saute till translucent. Add green chilies, minced ginger and cook for a minute.
  5. Once aromatic, add the pumpkin puree and cook on a low heat.
  6. In another non stick pan, heat the butter and add mushrooms, garlic with a pinch of salt. Saute for 2 - 3 minutes till the mushrooms are soft and juicy. Turn off the heat and keep aside.
  7. To the pumpkin puree add 1 cup of warm water and stir slowly. Bring it to one boil only.
  8. Add the cream and pepper. Stir slowly and keep adding in the mushroom mixture 1 tablespoon at a time.
  9. Add salt to taste. Turn off the heat and garnish with chopped coriander and roasted cumin seeds.

My Tip:

Soup making is generally related to boiling and stock making. However blending is a great way to create soups.

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