Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, creamy pumpkin mushroom soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Creamy Pumpkin Mushroom Soup is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Creamy Pumpkin Mushroom Soup is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we must prepare a few components. You can have 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
- Take 250 gm mushrooms
- Prepare 1/2 cup coconut milk cream
- Take 1 inch ginger
- Take 1/2 tbsp fish stock/seasoning
- Take 1 tsp garlic and onion powder
- Prepare to taste Salt and pepper
- Prepare 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. Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. A classic, super easy pumpkin soup that's fast to make.
Steps 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)
Thick, creamy and dreamy, with sweet pumpkin flavour and great savoury undertones! Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Don't forget the hot buttered crusty bread for. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food.
So that is going to wrap it up with this exceptional food creamy pumpkin mushroom soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
