Roasted Pumpkin and Mushroom Soup

Roasted Pumpkin and Mushroom Soup

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: Fusion

Key Ingredients:

Healthy and flavorful soup – a sure shot winner


  • Chopped and roasted pumpkin, carrots, onions and garlic 1 cup
  • Button mushrooms 6 to 8 + for garnishing
  • Ginger, chopped ½ inch
  • Green chillies, slit 2
  • Vegetable stock 2 cups
  • Salt to taste
  • Garam masala powder ¼ tsp
  • Extra virgin olive oil 1 tsp
  • Fresh celery leaves, chopped 5 to 6
  • Black peppercorns, crushed to taste


  • Heat a deep non-stick pan. Add roasted vegetables and roast for 2 minutes.
  • Add ginger, green chillies, vegetable stock, salt and garam masala powder, mix well and simmer for 7-8 minutes.
  • Slice mushrooms. Heat extra virgin olive oil in another non-stick pan. Add mushrooms and saute for 2 minutes.
  • Use a hand blender to blend the vegetables in the first pan into a smooth mixture.
  • Chop celery leaves and set aside.
  • Put the sautéed mushrooms into individual serving cups. Pour the soup over it. Garnish with a thinly sliced mushroom, celery leaves and sprinkle some crushed peppercorns on top. Serve piping hot.