Creamy ‘Roasted’ Pumpkin Mushrooms Soup with the Asian Twist

Ingredients

• 1/2 kg To Roast the Pumpkins:. Fresh Pumpkin- Skinned & roughly
• 2 tbsps Cooking Oil: Any Neutral Veg. Oil or Coconut Oil
• To Taste Salt
• 1 Pinch Sugar/Coconut Sugar
• 1 Whole Garlic: Cut Up into 2 Halves Vertically with the Skin
• 2 Onions: Medium- Cut Up into 4 Quarters (Each One)
• 30 As required Preheat the Oven @180C: Roast the same for about
• 1.5-2 tbsps For the Onion-Mushrooms Sauté: Butter
• 100-150 gms Button Mushrooms- Cleaned, Washed & Cut Up into 2-4
• 1 tbsp Black Peppercorns: Freshly Cracked
• 1 tsp Red Chilli Flakes
• 1 tsp Dry Roasted Cumins Powder
• 1 tbsp Miso Paste: Strongly Recommended for its unique tastes (inexplicable)
• 1.5-2 Lit For the Purée: Veg/Chicken Stock
• 1/2 tbsp Black Sesame Seeds: Garnish
• 1 tsp Dry Pumpkin Seeds: Garnish
• 2 tbsps Coconut Cream: Garnish

Steps

1. Firstly: Cut Up the pumpkin cubes as aforesaid & wash it nicely set aside- Now, chop up as aforementioned all the aromatics that need to accompany the pumpkins on the baking/roasting tray together- Drizzle some oil to it & sprinkle some generous amounts of salt & the coconut sugar to get that nice charred looks & textures, freshly cracked black peppers too & put it for roasting for about 25-30 mins time, in the ‘water bath method’
2. Once that’s done halfway through- Checkout once & if required add in some more oil to it or perhaps some boiling water (1/8 Cup or even less) to retain its moisture well inside- Let it get charred nicely & evenly all over- Turning off the oven once that’s done completely, allow it to cool down completely to be blended to a smooth, fine fragrant purée
3. While that’s cooling or even it’s roasting: Let’s sauté the finely sliced some more onions, carrots & green beans (selection of veggies, Please take your own call)- Until they’re nicely soft, tender & well cooked without browning them at all just they need be well cooked 👇🏻
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6. Once done ✅ allow it to rest too, until cooled down properly- Take out some of the intact mushrooms 🍄 pieces for garnishing at the end & set aside separately- Let both the items cool down completely before blending the same again in batches with the aforesaid reserved Veg/Chicken Stock whichever’s handy to you or if you’ve none then simply use plain water (RT) for the blending purpose of the given quantity
7. You can very well take your own call to how runny or thick you want your soupy consistency to be- Adjust with your favourite stock accordingly- Once nicely puréed, add in a tbsp of the Miso Paste for its immensely flavourful & enhanced tastes which’s quite difficult to explain in mere words if you’ve not tasted this earlier
8. Now, our lusciously Creamy Pumpkin Mushrooms Soup is ready to be served immediately, absolutely piping hot with your choicest side dishes to accompany & compliment the same- French/European Breads (Any) of your choice alongside your the most favourite Cuppa Should you like to miss out on this very enticing & inviting opportunities…?! Leave it onto YOU
9. Transfer it to a separate large bowl now or directly to your soup bowls/tumblers or similar- Garnish it your own way & relish this DELISH either in your breakfast, brunch or dinner menus- Absolutely, gorgeous looking, highly satiating, healthy & filling way to enjoy such a delectable meal/dish with your choicest condiments- I’d had it with my favourite Multigrain Breads Slices & my favourite hot cuppa