Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy pumpkin mushroom soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy Pumpkin Mushroom Soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Creamy Pumpkin Mushroom Soup is something which I’ve loved my whole life.
How To Make Creamy Mushroom Soup. Finely chop and gently fry the onion in the butter for a few minutes until soft. I whizz mine up for a couple of seconds in the food processor.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook creamy pumpkin mushroom soup using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Pumpkin Mushroom Soup:
- Make ready 300 gm pumpkin
- Make ready 250 gm mushrooms
- Take 1/2 cup coconut milk cream
- Make ready 1 inch ginger
- Prepare 1/2 tbsp fish stock/seasoning
- Make ready 1 tsp garlic and onion powder
- Take to taste Salt and pepper
- Make ready Some water
The half and half cuts the fat and calories. It is a healthier recipe than traditional pumpkin bisques you may find—instead of heavy cream, this version uses half and half, cutting down the fat and calories. Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor.
Instructions to make Creamy Pumpkin Mushroom Soup:
- While waiting for rice to cook in rice cooker, clean and prepare the mushrooms. Any mushrooms is okay depending on the flavor you prefer
- Cut pumpkin into cubes. They don't have to be perfect because they will be all mushy inside the pan later on.
- 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.
- 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.
- 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 creamy pumpkin soup is even better if it's made a day ahead of time. Just refrigerate overnight, reheat on the stovetop and garnish immediately We've had many squash soups in various fine dining restaurants and loved them all. Always wanted to make a delicious squash soup and now I can. Who doesn't love a delicious bowl of creamy mushroom soup? A rich, delicious, hearty soup for cold winter days.
So that is going to wrap this up with this special food creamy pumpkin mushroom soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this site on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to creamy pumpkin mushroom soup cooking. Go on get cooking!
