Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy pumpkin mushroom soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Creamy Pumpkin Mushroom Soup is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Creamy Pumpkin Mushroom Soup is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Prepare 300 gm pumpkin
- Prepare 250 gm mushrooms
- Make ready 1/2 cup coconut milk cream
- Take 1 inch ginger
- Prepare 1/2 tbsp fish stock/seasoning
- Take 1 tsp garlic and onion powder
- Take to taste Salt and pepper
- Take Some water
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. Who doesn't love a delicious bowl of creamy mushroom soup? healthyish. Heat oil in a large Dutch oven or other heavy pot over medium-high. This easy homemade cream of mushroom soup is creamy without a lot of cream!
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)
Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell's and it came in a can. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights.
So that is going to wrap it up with this exceptional food creamy pumpkin mushroom soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to creamy pumpkin mushroom soup cooking. Go on get cooking!
