Roasted Pumpkin And Mushroom Soup


    1 cup chopped and roasted pumpkin, carrots, onions and garlic
    ½ inch ginger
    2 green chillies
    2 cups vegetable stock
    Salt to taste
    ¼ tspgaram masala powder
    6-8 button mushrooms + for garnishing
    1 tspFigaro Extra Virgin Olive Oil
    5-6 fresh celery leaves
    Crushed black peppercorns to taste

preparation method

1. Heat a deep non-stick pan. Add roasted vegetables and sauté for 2 minutes.
2. Add ginger, slit green chillies, vegetable stock, salt and garam masala powder, stir and simmer for 5-8 minutes.
3. Slice mushrooms.
4. Heat Figaro Extra Virgin Olive Oil in a non-stick pan. Add sliced mushrooms and sauté for 2 minutes.
5. Use a hand blender to blend the vegetables into a smooth mixture.
6. Chop celery leaves and set aside.
7. Put the sautéed mushrooms into individual serving cups. Pour the soup over it. Garnish with a thinly sliced mushroom, chopped celery leaves and sprinkle some crushed peppercorns on top.
8. Serve hot.

Serving Suggestions

    Serve 2
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