Step-by-Step Guide to Make Super Quick Homemade Pumpkin - Potato Soup

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Pumpkin - Potato Soup. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pumpkin - Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin - Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pumpkin - Potato Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pumpkin - Potato Soup estimated approx Preparation time-10 mins, Cooking time-30 mins.
To begin with this recipe, we have to first prepare a few components. You can cook Pumpkin - Potato Soup using 13 ingredients and 8 steps. Here is how you cook it.
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Pumpkin - Potato soup is one of a classic one and I enjoy so much
I would like to thank @Jibitakhanna for her excellent recipe which I recreated, my feedback
Ingredients and spices that need to be Get to make Pumpkin - Potato Soup:
- 1 medium size pumpkin
- 3-4 medium size potatoes
- 1/2 tsp nutmeg powder
- 5-6 Tbsp olive oil
- 2 whole garlic cloves
- 1 sprig Rosemary
- 2-4 medium size onions chopped fine
- 4-5 Tbsp butter
- 2 cups vegetable stock
- 1/2 cup grated Parmesan
- as per taste Salt
- as required Pepper
- as required For garnish - fried mushrooms, roasted pumpkin seeds, mint leaves
Steps to make Pumpkin - Potato Soup
- Wash the pumpkin, cut into half and put whole garlic cloves, smear olive oil and Rosemary and roast in over for 4-5 mins. Set aside to cool
- Take out the seeds, wash put in kitchen towel to dry and season with salt. Set aside for later use
- Take out the roasted pumpkin. Roast the potatoes with skin on for 2-3 mins in a oven
- In a wok heat olive oil and add chopped onions, earlier roasted garlic, fry for 3-4 mins until onions are softened. Add grated Parmesan. Stir
- Add pumpkin, potatoes and cook for 2-3 mins on medium heat. Add 2 Tbsp butter, vegetable stock and pumpkins and potatoes would have softened
- Set aside for 2 mins. Put in a blender and put rest of the butter to give a shine
- Blend smooth and set aside
- Plate with fried mushrooms and roasted pumpkin seeds. Enjoy on its own or with toast

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