Pumpkin and carrot soup with sautéed mushrooms

Name: Pumpkin and carrot soup with sautéed mushrooms
Ingredients: 1 Hokkaido pumpkin; 3 carrots; 3 1/2 oz button mushrooms; 1 onion; 1 clove garlic; 6 1/3 cups water; salt; pepper; ground nutmeg; vegetable oil (for frying); rosemary (for serving); sour cream (for serving)

www.kitchenstories.com

Keywords

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

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