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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 Healthy Power Snacks.

Healthy and balanced eating helps bring about a feeling of wellness. When we eat more healthy foods and a lesser amount of of the detrimental ones we generally feel much better. A salad tends to make us feel much better than a piece of pizza (physically in any case). Deciding on healthier food choices can be challenging when it is snack time. You can spend hours at the food market searching for the perfect snack foods to help you feel healthy. Here are a few healthy snacks that can be used when you need a fast pick me up.

Eating almonds is an excellent option as long as you do not have a nut allergy. As an all-in-one energy booster, almonds provide many health advantages. Almonds really are a natural supply of B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often cause you to be sleepy. Regarding almonds, however, they wont cause you to yearn for a nap. These nuts loosen up the muscles and supply a general sense of peace. Occasionally eating almonds can even be a mood enhancer!

There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

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 need 8 ingredients and 5 steps. Here is how you achieve it.

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

Then remove one cup of the mushrooms and set aside. To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Add all the other ingredients, except the cream.

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