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Creamy Pumpkin Mushroom Soup
Creamy Pumpkin Mushroom Soup

Before you jump to Creamy Pumpkin Mushroom Soup recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

We all know that having healthy snacks can help us really feel better in our bodies. Whenever we eat more healthy meals and less of the unhealthy ones we generally feel much better. A bit of pizza will not make you feel as healthy as consuming a fresh green salad. This is usually a problem, nevertheless, with regards to eating between meals. You can spend hours at the supermarket searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks that you can use when you need an instant pick me up.

Whole grain snacks are an superb choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Eating on the run may be much healthier with whole grain chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain choices.

A large selection of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to creamy pumpkin mushroom soup recipe. To make creamy pumpkin mushroom soup you only need 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Creamy Pumpkin Mushroom Soup:
  1. Prepare 300 gm pumpkin
  2. Get 250 gm mushrooms
  3. Prepare 1/2 cup coconut milk cream
  4. Use 1 inch ginger
  5. Prepare 1/2 tbsp fish stock/seasoning
  6. Take 1 tsp garlic and onion powder
  7. Take to taste Salt and pepper
  8. Prepare Some water
Instructions 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)

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