MADRAS-STYLE MUSHROOM AND PUMPKIN SOUP

Nothing beats a steaming bowl of soup that is hearty, flavourful, and nutritious enough. This vegetarian Madras-style Mushroom and Pumpkin recipe is like a big hug in a bowl, and it's perfect to enjoy the fall season.

Madras-Style Mushroom And Pumpkin Soup Recipe

Cook Time: 20 min Course: Soup/Main Cuisine: Indian/Italian Servings: 4

Ingredients:

1tbsp Kissan Madras Curry Powder
1 tbsp Kissan Garam Masala
1 tbsp Kissan Extra Virgin Olive Oil, plus some more for drizzling
1tsp of cumin powder
1tsp of pepper powder
1 pound pumpkin, peeled and seeds removed
1 small carrot, peeled
2 medium potatoes, peeled
1 small onion
1tsp of cumin powder

Instructions:

Peel, clean and cut vegetables into medium size chunks.
Put them into a big pot and add vegetable stock or water. Let it boil.
Once the soup has boiled, turn the heat down and simmer it for about 20 minutes, or until the vegetables are soft.
In the meantime, prepare the mushrooms. Trim away the ends and slice thinly.
In a frying pan, add Kissan Olive Oil and add minced garlic and onion. When it starts to turn golden in color, add mushrooms and toss them for about 8 minutes.
Season with Kissan Garam Masala, Kissan Madras Curry Powder, cumin powder and Salt and then add a sprinkle of parsley.
Add the soup and blend it with an immersion blender directly in the pot, until it reaches a nice and smooth consistency.
Serve immediately with sautéed mushrooms and a drizzle with Kissan Extra Virgin Olive Oil on top.
Final touch add pepper powder on top.

Hope you enjoyed this Madras-Style Mushroom and Pumpkin Recipe!

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