Creamy Pumpkin Mushroom Soup
Creamy Pumpkin Mushroom Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy pumpkin mushroom soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Creamy Pumpkin Mushroom Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Creamy Pumpkin Mushroom Soup is something that I’ve loved my entire life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Check Out Mushroom Soup On eBay. While still hot, scoop out the pumpkin flesh and purée in a blender or food processor.

To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy pumpkin mushroom soup using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Creamy Pumpkin Mushroom Soup:
  1. Make ready 300 gm pumpkin
  2. Take 250 gm mushrooms
  3. Prepare 1/2 cup coconut milk cream
  4. Take 1 inch ginger
  5. Make ready 1/2 tbsp fish stock/seasoning
  6. Make ready 1 tsp garlic and onion powder
  7. Take to taste Salt and pepper
  8. Prepare Some water

Ingredients of Creamy Pumpkin Mushroom Soup Prepare of pumpkin. You need of coconut milk cream. This dish would make a fantastic vegetarian starter for an autumnal dinner party, or would work equally well served with crusty bread as a luxurious lunch. Sautée the onions and mushrooms in the butter until soft.

Instructions to make Creamy Pumpkin Mushroom Soup:
  1. While waiting for rice to cook in rice cooker, clean and prepare the mushrooms. Any mushrooms is okay depending on the flavor you prefer
  2. Cut pumpkin into cubes. They don't have to be perfect because they will be all mushy inside the pan later on.
  3. Add pumpkin along with half cup of water in a pan, fish stock, onion powder, garlic powder, pepper (I used dried chilli pepper) and ginger. Add more water (half cup each time) if you think it's not enough to soften the pumpkin.
  4. When pumpkin softens, add mushrooms along with coconut milk cream. You'll notice that you didn't need to add so much water before because once mushrooms are cooked, more liquid will form. Lower the flame and keep stirring until it reaches the point you prefer it to be served. I like extra mushy pumpkin and mushrooms. Add salt if you like.
  5. Serve with warm white rice. I prefer the rice slightly al dente. I also make extra rice for my dog (but don't give so much, dogs shouldn't consume too much coconut milk)

This dish would make a fantastic vegetarian starter for an autumnal dinner party, or would work equally well served with crusty bread as a luxurious lunch. Sautée the onions and mushrooms in the butter until soft. Sprinkle on the flour and stir. Add the honey,salt, pepper, curry and nutmeg. Gradually stir in broth and pumpkin.

So that is going to wrap it up for this exceptional food creamy pumpkin mushroom soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!