Recipe: Yummy Creamy Pumpkin Mushroom Soup

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Creamy Pumpkin Mushroom Soup

Before you jump to Creamy Pumpkin Mushroom Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. Maybe the realization that an oven uses 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, nonetheless that is not true. You get the maximum energy savings by fully loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty easy to live green, all things considered. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to creamy pumpkin mushroom soup recipe. You can have creamy pumpkin mushroom soup using 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Creamy Pumpkin Mushroom Soup:

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

Steps to make Creamy Pumpkin Mushroom Soup:

  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).

Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup..creamy pumpkin soup recipe. firstly, instead of cream you can use milk or yogurt if you want to cut down calories. also roast the pumpkin and onions slightly before adding water to enhance the flavours. finally, add herbs of your choice like parsley or rosemary to take creamy pumpkin soup to another. This easy vegetarian soup recipe is made with canned pumpkin and can be made a day ahead. This creamy pumpkin soup is even better if it's made a day ahead of time.

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