Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, creamy pumpkin mushroom soup. One of my favorites food recipes. This time, 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 current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Creamy Pumpkin Mushroom Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
Easy and delicious creamy pumpkin soup recipe. While waiting for rice to cook in rice cooker, clean and prepare the mushrooms. This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms. Watch how to make the best pumpkin soup in this short recipe video!
To get started with this recipe, we have to first prepare a few components. You can cook creamy pumpkin mushroom soup using 8 ingredients and 5 steps. Here is how you cook 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
- Make ready 1 inch ginger
- Take 1/2 tbsp fish stock/seasoning
- Prepare 1 tsp garlic and onion powder
- Get to taste Salt and pepper
- Make ready Some water
Top with Parmesan shavings, grind over some pepper and serve. This easy homemade cream of mushroom soup is creamy without a lot of cream! 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.
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. 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 before serving. Creamy Pumpkin Soup. this link is to an external site that may or may not meet accessibility guidelines.
So that is going to wrap this up for this exceptional food creamy pumpkin mushroom soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
