Pumpkin and carrot soup with sautéed mushrooms | Recipe | Kitchen Stories

Pumpkin and carrot soup with sautéed mushrooms | Recipe | Kitchen Stories

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Keywords

  • puréeing
  • kid friendly
  • no refined sugar
  • weeknight dinner
  • vegetarian
  • gluten free
  • prepare ahead
  • pescetarian
  • alcohol free
  • Meatless
  • savory
  • vegetables
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Ingredients

  • 1 Hokkaido pumpkin
  • 3 carrots
  • 3.5 oz button mushrooms
  • 1 onion
  • 1 clove garlic
  • 6.33 cups water
  • salt
  • pepper
  • ground nutmeg
  • vegetable oil (for frying)
  • rosemary (for serving)
  • sour cream (for serving)

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