Gordon Ramsay's Pumpkin Soup With Wild Mushrooms
A delicious way to use the whole pumpkin.
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Healthy Pumpkin Mushroom Creamy Soup
The best WILD MUSHROOM SOUP | Vegetarian goodness!
#weekendatthecottage #easydeliciousrecipes #mushroomsoup
RECIPE & INSTRUCTIONS BELOW!
Here’s how we make WILD MUSHROOM SOUP:
GO WILD
Thinking about how to build a pronounced wild mushroom flavour in this soup, I was reminded of a time a friend showed me how to make mushroom risotto. I was amazed that he used dried mushrooms, as I had never heard of such a thing. Now though, I often use dried mushrooms for everything from soups and sauces to stews and pasta dishes.
Dried mushrooms are also helpful when you’re up in cottage country and fresh wild mushrooms aren’t around. Look for packages of dried wild mushrooms at your local grocery store. I chose morels and chanterelle for this recipe, but you can use your favourites too.
FIND FRESH
Although fresh wild mushrooms aren’t available everywhere, I’ve found a few stores do carry them year round. Best to call ahead before you head out and aimlessly forage through the stores. The fresh wild mushrooms are especially important in this recipe as they deliver both flavour and texture. We also love the way they look; every spoon of soup is visually different and interesting.
Similar to our use of dry mushrooms, don’t limit yourself to certain types remembering the world’s your oyster mushroom! I used maitake, shiitake, oysters and king oysters for this post, but enoki, hedgehog, hen-of-the-woods and many more will work perfectly in this mix too!
BROTH
Although we could have made this soup by simply adding water to the pot, we wanted to bump up the flavour, so we made a mushroom broth for it instead. Although this broth requires time and effort, I’m here to tell you that it’s so worth it. We now know much of the rich flavour of this soup comes from the broth.
SOUP
So, just so we’re all stirring the same pot - first, we created a fantastically flavourful broth using dried wild mushrooms, then we found, sliced and chopped four of our favourite wild mushroom varieties. Now we bring everything together finishing this soup with a dry white wine and just enough cream to make it luxuriously rich and wonderful.
TIME TO SERVE
When you’re ready to enjoy this WILD MUSHROOM SOUP and serve it to your family and friends, why not take a few extra moments with presentation? This soup welcomes a few of these HOMEMADE CROUTONS, which are so easy to make. We also like it with a sprinkle of chopped parsley or chives and maybe a sprinkle of black pepper.
An exceptionally delicious WILD MUSHROOM SOUP can be yours! Enjoy!
INGREDIENTS
For the mushroom broth:
1 package of dried chanterelle mushrooms
1 package of dried morel mushrooms
5 cups of water
8 ounces of cremini mushrooms
8 ounces of white mushrooms
2 tablespoons of extra virgin olive oil
2 tablespoons of butter
1 small white onion, finely chopped
2 cloves of garlic, finely chopped
1 cup of chopped celery
1 cup of chopped carrots
a sprinkle of salt and pepper
a few sprigs of fresh thyme
For the wild mushroom soup:
4 tablespoons of butter
2 leeks, thinly sliced
1/2 a large white onion, chopped
2 cloves of garlic, finely chopped
8 cups of assorted wild mushrooms, chopped and thinly sliced
a sprinkle of salt and pepper
3/4 of a cup of unbleached all-purpose flour
mushroom broth (see above)
1/2 cup of white wine
1 1/2 cups of 18% cream
To serve:
1/4 cup of chopped parsley
homemade croutons
salt and pepper to taste
INSTRUCTIONS
To make the mushroom broth:
Place dried mushrooms into small bowls and fill with boiling water. Let mushrooms steep for 20 minutes. Strain, adding the liquid to a measure containing the 5 cups of water.
Place the soaked mushrooms into a food processor fitted with a blade attachment along with the cremini and white mushrooms. Pulse to finely chop. Transfer chopped mushrooms to a bowl.
Place butter and oil into a large soup pot on medium-high heat. When the butter melts and everything starts bubbling, add the onion, garlic, celery and carrots. Stir, cover and cook for 5 minutes or until vegetables are soft.
Add the chopped mushrooms, the mushroom-steeping liquid and a few sprigs of thyme. Bring to a boil, then reduce to simmer and cook for 20 minutes.
When the broth is cooked, strain and reserve the liquid for the soup.
Make the wild mushroom soup:
Place large soup pot on stovetop set on medium-high heat. Add the butter. When the butter has melted and is bubbling, add the leeks, onion and garlic. Stir, cover and cook for 5 minutes or until soft and translucent.
Add the wild mushrooms, stir, cover and cook for about 5 minutes.
Sprinkle with salt, pepper and flour and stir to combine. Cook for 2 minutes.
Add the mushroom broth and stir to combine. Add the white wine and cook until the soup thickens.
Add the cream, cover and simmer for 10 minutes.
Add chopped parsley plus salt and pepper to taste.
Garnish with more parsley and serve with homemade croutons.
Jay’s Roasted Pumpkin Soup with Wild Mushrooms!
Savory Pumpkin Mushroom Soup
Pumpking doesn't have to go sweet....it can also go savory. Yummy and great for feeding lots of people during the holidays. For the full recipe visit, and enjoy!
Gordon Ramsay's Pumpkin Soup With Wild Mushrooms
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Preparation time: 5 minutes
Cooking time: 10 minutes
???? Servings: 1
Ingredients:
1 1/2 cup Pumpkin, cut into squares.
1 tsp Butter, unsalted
1/4 cup Chicken stock
1 tsp Pumpkin seeds
Procedure:
1) Chop the pumpkin into squares.
2) In a saucepan, add water and add the pumpkin. Simmer until tender, about 5-10 minutes.
3) Add the cooked pumpkin in a blender and add butter.
4) Add chicken stock.
5) Blend until smooth. If needed, return in the saucepan and heat before serving. Top with pumpkin seeds and serve.
➡️ Nutritional Information:
Energy - 172.2 kcal
Protein - 1.3g
Fat - 15g
Carbohydrates - 8g
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Mars: Pumpkin Soup with Mushroom recipe | Mars Masarap
Aired (October 26, 2018): Since it's Halloween season, Max Collins will share a pumpkin soup recipe with a twist!
Watch ‘Mars’ every night on GMA News TV, hosted by Camille Prats and Suzi Abrera with this episode's guests Max Collins and Pancho Magno.
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Pumpkin & Portobello Mushroom Soup | Kitchen Daddy
Try this delicious Autumn Wild Rice Pumpkin Mushroom soup this season| Cozy ,warming and Nutritious
#InstantpotSoup #FallSoup #makeaheaddinner
I am using Instant pot to prepare this soup today! But it could be prepared in regular pressure cooker or stove top.
While cooking on Stove top, saute the onions and veggies first and then proceed with cooking the veggies and wild rice and adding in the cream sauce at the end.
The low calorie and high nutrient contents make wild rice a nutrient-dense food. It's a very impressive source of minerals and a great plant-based protein source.
To cook wild rice on stovetop, wash and rinse wild rice first. Then bring 4-6 cups of water to boil and add 1 cup wild rice. Cook on medium flame with lid on for 45 mins.In electric pressure cooked it takes 30 mins to cook wild rice. You could as well cook wild rice separately and add it to the soup
This creamy and delicious Autumn soup is loaded with veggies and nutrition and is so easy to make and is sure to warm your belly this winter. Try this Fall soup and make yourself cozy!
I am also using Wheat flour to prepare the White sauce. Check out the video!
Serve it with crusty bread or fresh green salad.
Can be covered and stored in the fridge for 3-4 days
Ingredients
Mix of veggies (Mushroom,carrot,pumpkin,broccoli) and onion
Wild rice 1 cup
Coconut milk 1 cup or White sauce 1 cup
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Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
Roasted Pumpkin Soup Recipe
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Chef Knife
Roasting Dish
Fry Pan
Blender
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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Roast Pumpkin Soup (Part 3) | Gordon Ramsay
Gordon Ramsay and his little helper finishes off his pumpkin soup with mushroom and parmesan. Watch Part 2
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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Wild Mushroom Ravioli with Pumpkin - Gordan Ramsay's Roasted Pumpkin Soup - Pumpkin Kale Quinoa Bowl
Wild Mushroom Ravioli with Pumpkin - Gordan Ramsay's Roasted Pumpkin Soup - Thanksgiving Favorites- Pumpkin Kale Quinoa Bowl. Non-Traditional Thanksgiving Favorite- Watch me use celebrity chef Gordan Ramsay's roasted pumpkin soup with mushrooms to create a vegetarian wild mushroom ravioli with pumpkin puree and a quinoa bowl with spiced kale and pumpkin puree. These recipes are simple and excellent Thanksgiving dishes for vegetarians. Recipes include smoked paprika, rosemary, roasted garlic, roasted red peppers, and Parmesan.
-~-~~-~~~-~~-~-
Please watch: Vintage Christmas Table Featuring Antique Sled and Chamberstick
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#GordanRamsay #PumpkinSoup #pumpkinspice #pumpkinspiceeverything #hellskitchen #kitchenexperiment #Thanksgivingfavorites #Thanksgivingfood #healthythanksgiving #pumpkinquinoa #kaleandpumpkin #quinoaandkale #mushroomRavioli #vegetarianravioli #vegetarianthanksgiving #pumpkinandpasta #celebritychef #celebrityrecipe #roastedpumpkin #superfood #cheesypumpkin
FAT FREE! PUMPKIN, CARROT AND MUSHROOM SOUP (RECIPIE)
6 days a week 6:00 PM is my dinner time, yeah i am on intermittent fasting and i keep it light with a bowl of healthy fat free soup. Todays soup of the day is the amazing and simple to make Pumpkin, Carrot and Mushroom soup. Incase you wondering what this soup has to offer? read below.
And to see how to make it, watch the video!!!
1) Benefits of Pumpkin
Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
2) Health Benefits of Carrots
Carrots have a wealth of antioxidants and offer many health benefits. They’re good for your eyes . This is probably the best-known carrot superpower. They're rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. And beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.
3) Health benefits of Mushrooms
All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. In particular, white button mushrooms are one of the few non-animal sources of vitamin D.
No compromises when it comes to your well being. eat health be safe.
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#food #foodporn #foodie #instafood #love #instagood #pumpkinsoup #yummy #like #delicious #follow #foodstagram #foodblogger #foodgasm #foodlover #photooftheday #healthyfood #picoftheday #dinner #healthy #fitness #tasty #eat #lunch #soup #instagram #instadaily #foodies #smile #mancancook
Wild Mushroom Pumpkin Soup - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Wild Mushroom Pumpkin Soup Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 c : Vegetable Stock
1/3 c : Dried Mushrooms
1 lg : Onion, Finely Chopped
1 c : Sliced Fresh Mushrooms
Minced Fresh Chives
1/4 ts : Salt, - or -
1/4 ts : Black Pepper
1/4 ts : Nutmeg
2 c : Cooked or Canned Pumpkin
1 c : Hot Water
1 ts : Tamari
1 tb : Olive Oil
Minced Fresh Parsley
Trying Gordon Ramsay's Roasted Pumpkin Soup with Mushrooms & Fresh Rosemary - Celebrity Chef Recipe
Trying Gordon Ramsay's Roasted Pumpkin Soup With Mushrooms and Fresh Rosemary | Celebrity Chef Recipe
Glam Fall Tablescape - Thankful Grateful Blessed - Thanksgiving Tablescape
How to Make Pumpkin Spice French Toast
Recipe
Preheat oven to 190°C/gas mark 5. First, cut the pumpkin in half horizontally and remove the seeds (reserve the seeds as they can be cleaned and roasted later). Score the pumpkin flesh using a small sharp knife and season with salt and pepper. Rub the pumpkin flesh with the cut garlic halves, then lay the rosemary sprigs and garlic pieces in the centre of each half. Drizzle both pumpkin halves with a little olive oil.
Put the pumpkin halves in large roasting trays and roast for 1-1½ hours, or until tender. (The exact cooking time will vary based on differences in oven temperature and the variety, shape, density and thickness of the pumpkin). The pumpkin is ready when you can effortlessly slip a knife into the thickest part of the flesh. Remove from the oven and allow to cool. Once cooled, remove the rosemary and garlic from the pumpkin and reserve the garlic. Scoop out the pumpkin flesh and set aside.
Heat the olive oil in a large saucepan. Add the onion and stir frequently for 5-6 minutes until translucent but not browned. Scoop out 2-3 cloves of the reserved roasted garlic and add to the pan along with a touch of seasoning and pinch of grated nutmeg. Continue to sauté for a further 1-2 minutes. Add the pumpkin flesh to the pan along with the grated parmesan and stir together.
Pour in the ham stock, bring to the boil then reduce the heat and simmer for 10-12 minutes. Stir in the double cream and heat for a further minute. In several batches, ladle the soup into a blender and blend until smooth. Add the butter and blitz again until you reach a rich, velvety smooth texture. Pour the soup into a clean pan to reheat.
For the garnish, heat a tablespoon of oil in a frying pan until hot and then add the mushrooms. Fry over a high heat for a few minutes until the moisture released from the mushrooms has cooked off and the pan is quite dry. Season the mushrooms and remove the pan from the heat.
Spoon the sautéed mushrooms into the middle of each serving bowl and top with parmesan shavings. Carefully pour the hot soup around the mushrooms and serve immediately.
Serves 6
About 1.5kg cooking pumpkin
Sea salt and freshly ground black pepper
1 bulb garlic, cut in half horizontally
Handful of rosemary sprigs
1½ tbsp olive oil
1 onion, peeled and chopped
Pinch of freshly grated nutmeg
30g grated parmesan cheese (or a small block of parmesan rind)
About 800ml hot ham stock or chicken stock
100ml double cream
15g butter
To garnish
1½ tbsp olive oil, plus extra to drizzle
400g wild mushrooms (e.g. trompette de la mort, pied de mouton and chanterelle), cleaned and trimmed
Parmesan shavings
#Thanksgivingfavorites #Thanksgivingfood #healthythanksgiving #GordanRamsay #PumpkinSoup #pumpkinspice #pumpkinspiceeverything #hellskitchen #kitchenexperiment
-~-~~-~~~-~~-~-
Please watch: Vintage Christmas Table Featuring Antique Sled and Chamberstick
-~-~~-~~~-~~-~-
Butternut Squash & Mushroom Dish - Great Fall Recipe
How to Make Butternut Squash dish. Chef Todd of Boulder Ridge Country Club demonstrates how to make this tasty dish.
Boulder Ridge Country Club:
Cream of Mushroom Soup | #Homemade
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Cream of Mushroom Soup:
1 tbsp butter
1 tbsp olive oil
1 yellow onion, finely diced
1/2 celery, finely diced
4 cups mushrooms, sliced
1 clove garlic, minced
2 tbsp flour
1 cup red wine
2 tsp fresh thyme leaves
6 cups vegetable OR chicken broth
1 cup heavy cream
In a large Dutch oven and soup pot heat oil and butter over medium high.
Add onion and celery and cook until softened; about 5 minutes.
Add mushrooms and garlic cook for 15 to 20 minutes.
Add flour and cook for 1 minute, stirring often.
Add red wine and cook until it has reduced by half.
Add broth and thyme and simmer for 15 to 30 minutes.
Add cream and cook for an additional 5 minutes.
Enjoy!
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.
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Wild Mushroom Soup
Wild mushroom soup
This super sexy soup will be sure to impress! I hope you give it a
shot as it is really simple to make! I always enjoy sharing new tips
and tricks when presenting recipes like this. This recipe is definitely
perfect for the chilly months! Enjoy guys!
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Ingredients:
4# Mixed mushrooms
1 Onion diced
3-4 Oz. Chopped garlic
4 Oz. Butter
Fresh thyme chopped
2 Oz. Brandy
2 Oz. Olive oil
8 Oz. Heavy cream
1 Tbsp. Cayenne pepper
8 Cups Vegetable stock
1 Bunch leeks chopped
6. Oz. Flour
Sesame oil
Procedure:
1. In a large sauce pan heat the butter and olive oil over medium heat.
2. Add the onions, garlic, and leeks. Saute for about 5 minutes.
3. Add the mushrooms and cook for 10 minutes so they release their moisture.
4. Add the flour and cook for 1 minute. No longer than that as the roux will
lose it's thickening power.
5. Add the stock and cream and bring to a simmer.
6. Add the cayenne and fresh thyme. Continue to simmer for 25 minutes stirring
frequently. Season with salt to taste.
7. Remove 1/2 of the soup and place in a separate container. Puree using a hand wand
till smooth
8. Add the brandy and stir it in good.
9. Place a very small amount of sesame oil in a soup bowl and brush it all around
the inside of the bowl.
10 Ladle the soup in, garnish with fresh sprouts and serve.
The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup - Marion's Kitchen
The best, most creamiest pumpkin soup with a couple little Asian additions...miso, sichimi togarashi and a drizzle of coconut cream. This is one creamy pumpkin soup recipe you'll fall in love with ... and the soup itself is dairy-free (just skip the grilled miso cheese toast bit).
Get the recipe:
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And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Mushroom and Squash Soup| Episode 6| Baker’s Kitchen
All I have to say is enjoy watching!
Finish it and smile after.
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pumpkin soup recipe | how to prepare easy creamy pumpkin soup
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pumpkin soup recipe | how to prepare easy creamy pumpkin soup with detailed photo and video recipe. perhaps one of the healthy, easy and most popular soup recipes prepared within minutes with roasted pumpkins. it is basically prepared with just three main ingredients including the juicy pumpkin, garlic and fried onions. it is perfect staple food for the upcoming winter season.
pumpkin soup recipe | how to prepare easy creamy pumpkin soup with step by step photo and video recipe. the recipe is very simple and is prepared by roasting the pumpkin and some onions. it is followed by grounding the roasted veggies into thick batter. later it is topped with fresh cream and served.
André Soltner's Pumpkin Soup | The New York Times
For Thanksgiving, André Soltner prepares a version of pumpkin soup that he watched his mother make over 75 years ago. The creamy soup is served in a pumpkin and garnished with croutons.
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How to Make - Wild Mushroom Soup Recipe
------- Wild Mushroom Soup Recipe -------
I love this soup very much, and I hope you do as well :)
Try it out and let us know how does it go ! :)
We hope you will be able to learn this recipe and be able to enjoy with your friends and family????
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#WildMushroomSoup #SoupRecipe
no-peel roasted pumpkin soup
I love pumpkin, but I really don't like having to peel it. This roasted pumpkin soup has no peeling or chopping! Just roast on a tray, scoop out the flesh and blend! So simple.
For the full recipe:
PUMPKIN SOUP with portobello mushrooms.
Pumpkin soup and portobello mushrooms.
Serves: 5
Time: 50 min aprox
Difficulty: None
INGREDIENTS:
2 large onion, finely chop
2 garlic cloves, finely chop
1 tbsp coconut oil, ghee or olive oil
1 big piece pumpkin of any kind
1 leek
Juice of half lemon mixed with a cube of vegetable bouillon powder (with no added MSG)
4 cups hot filter water
2 cups portobello mushrooms
1 Tbsp of olive oil (for the mushrooms)
sea salt and pepper, to taste
TO SERVE:
Once you have made the portobello mushrooms, put them on top of the soup with some fresh parsley, chopped (optional).
STEPS:
Peel and finely chop onion and garlic. Chop aswell the leek. Peel the pumpkin, divide it in half and scoop out the seeds. Then chop it into little cubes. Heat coconut oil in a large pot, add onion, garlic and leek, let fry for a couple of minutes or until soft, stirring occasionally. Add the pumpkin and stir to combine. Put water to boild. Mix half lemon juice with a cube of vegetable bouillon and add boiled water. Add this mixture to the pumpkin, onions... Add aswell half a tsp of sweet red pepper and a tsp of nutmeg. Mix well to combine everything. Cover with a lid and let cook in lower heat for about 30 minutes or untill the pumpkin get soft. Check every now and then and gently stir around. Meanwhile, prepare the mushrooms in a frying pan, with olive oil, sea salt and pepper. Stir to combine and cook until soft and golden. When the pumpkin is ready, soft and smooth, mix well untill you have a nice consistency. Serve in bowls with the mushrooms on top and add some fresh parsley if you like.
Let le now if you enjoy it, so I will do more of those tipe of videos in the future!
Thanks for watching.
Music: epidemicsound.com
Roasted Pumpkin Soup with a Sauteed Mushroom Medley
New recipe video! Today we are making a roasted pumpkin soup and sauteed mushroom medley. It is easy, inexpensive, and delicious! Perfect for the cold nights, and loaded with seasonal flavor.
3 VEGAN Slimming Soups (Holiday Recipes)
♥ Happy holidays! Watch this video for 3 soul warming soup recipes for this holiday season.
♥ Coconut Curry Pumpkin Soup. Creamy Mushroom Soup. Black Bean & Sweet Potato Soup.
♥ Want to lose weight or keep the weight off? Have a bowl of soup prior to your meals. They are filling, low in calories & made with wholesome ingredients.
♥ LIKE. SHARE. SUBSCRIBE. Let me know your favourite soup recipe in the comments below.
COCONUT CURRY PUMPKIN SOUP (Serves 6)
1) 1kg of pumpkin, roasted, peeled and cubed – 260Cals
*Option: Any other winter squashes.
2) 1 medium Yellow Onion, diced – 40Cals
3) 3 Garlic Cloves, minced – 15Cals
4) 1 tbsp Fresh Ginger, minced – 6Cals
5) ½ cup Coconut Milk – 267Cals
6) 3 cups Vegetable Stock – 45Cals
7) 1 tbsp. Olive Oil – 119Cals
8) 1 tsp. Curry Powder – 6Cals
9) ½ tsp. Cumin – 4Cals
10) ½ tsp. Turmeric – 4Cals
11) 1 tsp. Coriander Seed – 5Cals
12) 1 tbsp Fresh Lemon Juice – 3Cals
13) Salt & Pepper to Taste
Per Serving - 130.5Cals
CREAMY MUSHROOM SOUP (Serves 6)
1) 500g Fresh Wild Mushrooms, thinly sliced – 90Cals
2) 3 cups Cauliflower, coarsely chopped – 82Cals
3) 1 large Yellow Onion, diced – 63Cals
4) 1 tbsp Olive Oil – 119Cals
5) 3 Garlic Cloves, minced – 15Cals
6) 4 cups Vegetable Stock – 60Cals
7) 1 tbsp Fresh Lemon Juice – 3Cals
8) Salt & Pepper to Taste
Per Serving - 72Cals
BLACK BEAN & SWEET POTATO SOUP (Serves 4)
1) 1.5 cups Sweet Potato, peeled & diced into cubes – 171Cals
2) 1 can (15oz) Black Beans, rinsed & drained – 350Cals
3) 1 medium Yellow Onion, diced – 40Cals
4) 2 Garlic Cloves, minced – 10Cals
5) 1 tsp. Olive Oil – 40Cals
6) 1 tsp. Cumin – 8Cals
7) 1 tsp. Smoked Paprika – 8Cals
8) 1 tsp. Coriander Seed – 5Cals
9) 2 cups Vegetable Stock – 30Cals
10) Salt & Pepper to Taste
Per Serving - 165.5Cals
**You may add more vegetable stock depending on how thick you want your soup to be.
To avoid overindulging this holiday season and to keep the weight, include soups into your meals. Serve it as a starter for lunch or dinner or have it as an afternoon snack. They are extremely convenient and easy to make in large batches ahead of time, which also makes it a perfect dish for parties.
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Cooking with Ryan - Pumpkin Mushroom Soup - Part 1 of 2
Cooking time again!!! This time, Pumpkin Mushroom Soup! Here's a link to recipe here:
WiLD MUSHROOM SOUP RECiPE
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Ingredients
2 head garlic
6 tbsp. unsalted butter
2 medium onions
1½ lb. assorted wild mushrooms
9 small carrots
4 celery stalks
⅓ cup fresh parsley
1 bay leaf
1 butternut squash
1 ¼ cup red wine
1 ½ tsp kosher salt
½ tsp coarse-ground pepper
2 tbsp lemon juice
Directions
Gather ingredients
Heat butter
Add garlic once melted as well as onions, salt and pepper
Stir
Add the red wine, parsley, carrots, celery, and butternut squash
Stir
Cover with lid and boil for 15-20 mins
Add bay leaf and mushrooms
Add your water
Place lid on top
Boil until mushrooms are soft
Add lemon juice
All done!
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