Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, creamy pumpkin mushroom soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sautée the onions and mushrooms in the butter until soft. Sprinkle on the flour and stir. Add the honey,salt, pepper, curry and nutmeg. Gradually stir in broth and pumpkin.
Creamy Pumpkin Mushroom Soup is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Creamy Pumpkin Mushroom Soup is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy pumpkin mushroom soup using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Pumpkin Mushroom Soup:
- Prepare 300 gm pumpkin
- Prepare 250 gm mushrooms
- Get 1/2 cup coconut milk cream
- Make ready 1 inch ginger
- Make ready 1/2 tbsp fish stock/seasoning
- Make ready 1 tsp garlic and onion powder
- Get to taste Salt and pepper
- Take Some water
Stir in the cream and heat for a minute. In batches, ladle the soup into a blender and blend until smooth. Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat.
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)
Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat. Heat the olive oil in a large sauce pan over medium high heat. In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended.
So that’s going to wrap it up for this exceptional food creamy pumpkin mushroom soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
