Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy pumpkin mushroom soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Creamy Pumpkin Mushroom Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Creamy Pumpkin Mushroom Soup is something that I have loved my whole life. They are fine and they look fantastic.
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 begin with this particular recipe, we have to 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:
- Make ready 300 gm pumpkin
- Prepare 250 gm mushrooms
- Make ready 1/2 cup coconut milk cream
- Prepare 1 inch ginger
- Make ready 1/2 tbsp fish stock/seasoning
- Make ready 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’s going to wrap this up for this special food creamy pumpkin mushroom soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to creamy pumpkin mushroom soup cooking. Go on get cooking!
