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We hope you got insight 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 achieve that.
The ingredients needed to prepare Creamy Pumpkin Mushroom Soup:
- Take 300 gm pumpkin
- You need 250 gm mushrooms
- Get 1/2 cup coconut milk cream
- Prepare 1 inch ginger
- Use 1/2 tbsp fish stock/seasoning
- Take 1 tsp garlic and onion powder
- Use to taste Salt and pepper
- You need Some water
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)
DIRECTIONS Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear. Add flour and curry powder and blend, stirring for five minutes. Add stock, pumpkin, brown sugar and nutmeg, stirring until blended. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
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