Name: Cream of Mushroom and Pumpkin recipe by Mehak Joshi at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 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

Ingredients Serving: 8

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

Instructions

Finely chop the mushrooms, green chilly and onions. Also mince the ginger and garlic separately. Keep aside.
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.
Once cooled, blend the pumpkin to a smooth puree. Sieve the puree to get rid of any lumps.
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.
Once aromatic, add the pumpkin puree and cook on a low heat.
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.
To the pumpkin puree add 1 cup of warm water and stir slowly. Bring it to one boil only.
Add the cream and pepper. Stir slowly and keep adding in the mushroom mixture 1 tablespoon at a time.
Add salt to taste. Turn off the heat and garnish with chopped coriander and roasted cumin seeds.

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