Yummy Creamy Pumpkin Mushroom Soup Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Creamy Pumpkin Mushroom Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Creamy Pumpkin Mushroom Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner you should try this Creamy Pumpkin Mushroom Soup recipe. This Creamy Pumpkin Mushroom Soup make for a tasty summer dinner that you can make it easy. The Creamy Pumpkin Mushroom Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Creamy Pumpkin Mushroom Soup recipe.

Creamy Pumpkin Mushroom Soup.

Before preparing the dish, we have done some research on how to cook Creamy Pumpkin Mushroom Soup easily with yummy taste. You can have Creamy Pumpkin Mushroom Soup using 8 ingredients and 5 steps. Here is how you achieve it.

Perfect Creamy Pumpkin Mushroom Soup Recipe Ingredients

1. You need 300 gm of pumpkin.
2. It's 250 gm of mushrooms.
3. Prepare 1/2 cup of coconut milk cream.
4. It's 1 inch of ginger.
5. Prepare 1/2 tbsp of fish stock/seasoning.
6. Prepare 1 tsp of garlic and onion powder.
7. You need to taste of Salt and pepper.
8. It's of Some water.

How to make Creamy Pumpkin Mushroom Soup from scracth

1. While waiting for rice to cook in rice cooker, clean and prepare the mushrooms. Any mushrooms is okay depending on the flavor you prefer.
2. Cut pumpkin into cubes. They don't have to be perfect because they will be all mushy inside the pan later on..
3. 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..
4. 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..
5. 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).