Mushroom Pumpkin Soup


  • 1,1 lbs pumpkin (chopped coarsely)
  • 1 onion (Chopped)
  • 1 carrot (chopped coarsely)
  • 1 potato (chopped coarsely)
  • 1 clove of garlic (Chopped)
  • 1/2 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1/2 pack of cream
  • 2 teaspoons of salt
  • 1 teaspoon nutmeg grated
For the top
  • 6-7 mushrooms (Sliced)
  • 1 clove of garlic
  • 1/2 tablespoon of butter

Heat the butter and olive oil in a saucepan. Add the pumpkin, mushrooms, potatoes, carrots, garlic and onion and sauté for a few minutes.
Add enough water to cover it by 2-3 inches and cook until the vegetables are soft. Then blend it with a blender until you get a smooth consistency.
Add cream, salt and grated nutmeg to taste.
Melt the butter in a pan, fry the mushrooms with the garlic until they get a crispy consistency. Take the soup in a serving bowl and serve it after adding fried mushrooms.

ENJOY YOUR MEAL
 

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