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Photo of Cream of Mushroom and Pumpkin by Mehak Joshi at BetterButter
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Cream of Mushroom and Pumpkin

Jan-05-2016
Mehak Joshi
15 minutes
Prep Time
15 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Cream of Mushroom and Pumpkin RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • American
  • Simmering
  • Roasting
  • Blending
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 8

  1. 1 medium pumpkin
  2. salt to taste
  3. 1 cup warm water
  4. 1 tsp roasted cumin seeds
  5. 1 tsp ground Black pepper
  6. 1 tbsp salted butter
  7. 2 tbsp Sesame oil
  8. 1 small Green chilli
  9. 1 cup fresh cream
  10. 100 gms Button mushrooms
  11. 4 large cloves of Garlic
  12. 1 inch ginger
  13. 1 medium onion
  14. coriander for garnishing

Instructions

  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.

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