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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 Foods That Make Your Mood Better.

Many of us have been taught to believe that comfort foods are not good and are to be avoided. Often, if your comfort food is a high sugar food or some other junk food, this is very true. Other times, comfort foods can be utterly nourishing and good for us to eat. There are a number of foods that, when you eat them, can boost your mood. When you feel a little down and are needing an emotional pick-me-up, try some of these.

Grains can be good for fighting a bad mood. Barley, quinoa, millet, teff, etc are all excellent for helping you be in a happier state of mind. They help you feel full too which can actually help to make your mood better. Feeling starved can actually make you feel terrible! The reason these grains help your mood so much is that they are not difficult for your stomach to digest. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn takes your mood to a happier place.

So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try several of these instead!

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

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

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