Gordon Ramsay's Pumpkin Soup With Wild Mushrooms
A delicious way to use the whole pumpkin.
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Jay’s Roasted Pumpkin Soup with Wild Mushrooms!
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!
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
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
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.
Gordon Ramsay's Pumpkin Soup With Wild Mushrooms
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Preparation time: 5 minutes
Cooking time: 10 minutes
???? Servings: 1
1 1/2 cup Pumpkin, cut into squares.
1 tsp Butter, unsalted
1/4 cup Chicken stock
1 tsp Pumpkin seeds
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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Pumpkin & Portobello Mushroom Soup | Kitchen Daddy
Wild Mushroom Pumpkin Soup - Kitchen Cat
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★ 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
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.
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
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The Pumpkin Challenge ???? | MasterChef Canada | MasterChef World
The home cooks race to turn their pumpkins into MasterChef quality dishes before time runs out!
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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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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.
WiLD MUSHROOM SOUP RECiPE
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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
Add garlic once melted as well as onions, salt and pepper
Add the red wine, parsley, carrots, celery, and butternut squash
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
This is not a sponsored video all products fully purchased by MSQUAREDFOODS.
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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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
#GordanRamsay #PumpkinSoup #pumpkinspice #pumpkinspiceeverything #hellskitchen #kitchenexperiment #Thanksgivingfavorites #Thanksgivingfood #healthythanksgiving #pumpkinquinoa #kaleandpumpkin #quinoaandkale #mushroomRavioli #vegetarianravioli #vegetarianthanksgiving #pumpkinandpasta #celebritychef #celebrityrecipe #roastedpumpkin #superfood #cheesypumpkin
Mushroom Soup | Shilpa Shetty Kundra | Healthy Recipes | The Art of Loving Food
Any recipe with mushrooms makes for such hearty meals that they’re perfect for this unpredictable weather. Go in for a bowl of the Mushroom Soup and let it work its magic. You never know, it could become your new comfort food.
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Butternut Squash Soup | Sautéed Mushrooms
One of the best ingredients I've found that goes very well with butternut squash is mushroom. When done right, sautéed and cooked properly, the mushroom's meatiness and smokiness combined with a velvety butternut squash soup is a match made in heaven. The basic butternut squash soup is great as it is, but sautéed mushrooms truly elevate its flavours.
BUTTERNUT SQUASH SOUP
Salted butter (optional for vegan
Salt and pepper
SAUTEED MUSHROOM MEDLEY
Salt and pepper
Kitchen tools used:
1. Peeler: Kuhn Rikon Swiss peeler
2. Blender: Vitamix A2300 Ascent Series blender 64 oz
3. Cutting Board: restaurant-thick plastic cutting board
Mushroom sourced from our local mushroom guy
Music: Beauty In The Mundane by Bird Of Figment feat. Cody Francis
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
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:
How To Make The Best Creamy Pumpkin Soup
Learn how to make the easiest and best Creamy Pumpkin Soup. This Pumpkin Soup recipe is quick, cheap and very easy to make. Its rich, sweet, savory and has a perfect consistency. Served with some toasted bread this Creamy Pumpkin Soup will warm you up on those cold winter days. Please enjoy!
Thank you for watching. If you enjoyed this video, I've got lots more great recipes on my channel. Consider subscribing to stay up to date with new videos, recipes, tips, tricks, and secrets.
Serves 4 - 6
1.2kg (2.6lbs) - Butternut Pumpkin (Squash), Diced
2 - Carrots, Peeled and Sliced
2 - Celery Stalks, Sliced
2 - Cloves of Garlic, Thinly Sliced
2 - Brown Onions, Roughly Chopped
1 - Spring Onion (Green Part Only), Thinly Sliced
1.2 Litres - Vegetable Stock (Can be substituted for chicken stock)
150ml (3/4 Cup) - Double Cream (Can be substituted for coconut milk)
Seasoning to taste
Nutmeg - Grated to serve
Cream to serve
Toasted bread to serve
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How To Make Chicken Stock -
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Wild mushroom and ravioli vegetarian stew that kicks like a donkey for meat lovers
An awesome wild mushroom ravioli and squash stew that is super flavorful, easy to make and is a complete hit for people who are meat lovers. Youll be sweating!!
In the Kitchen: Wild Mushroom Soup
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Easy Pumpkin Soup with Smoked Mushrooms
An easy sweet full flavoured pumpkin soup.
1 carrot,1/2 onion
cover with water and boil for about 45 mins
thinly slice 1/2 an onion
finely dice 1 garlic
gently saute for 10 mins
peel and chop pumpkin
add to onions with a knob of butter and a pinch of salt.
Continue to sweat for another 10 mins.
Add vegetable stock.
Cook until very soft
Smoke the shitakes,
Place woodchips in a cake pan and put it on a flame until smoking.
Place the shitake on top on a rack then cover with foil and smoke for 1 minute
Thinly slice, toss with olive oil, salt, sugar, and soy sauce. I used freeze-dried but you can use normal.
Roast at 180 C - 200 C until golden
Blend soup well. Check seasoning.
Garnish with sage, pepper, olive oil, and more mushrooms
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:
Oyster Mushroom Soup Recipe With Sauteed Peppers - How To Cook Homemade Veggie Soup | The Food Nut
Oyster Mushroom Soup Recipe made with sauteed peppers of all colors is featured in this video. I show how to cook this pearl oyster mushroom vegetable soup in an easy way (in a single pot!) with veggies: carrot, parsnip root, onions, garlic and herbs. It's healthy and homemade recipe and it is great for weight loss diet, low carb and both: vegan and vegetarian lifestyle. It's loaded with fresh veggies.
1 lbs oyster mushroom
1 parsnip root
1 red pepper
1 yellow pepper
1 orange pepper
1 green pepper
2 l vegetable broth
4-5 garlic cloves
salt as desired
black pepper as desired
5 pieces of allspice
3 bay leaf
1/8 tsp ground dried ginger
4 tbsp oregano
Wash all your vegetables and mushrooms under running water before cooking.
1) Cut oyster mushrooms into slices. Warm up cooking oil on the cast iron pot or big soup pot. Place mushrooms on warm oil and sauté for 10 minutes. Mushroom will reduce their volume. Transfer mushrooms to the plate or bowl when they are sautéed.
2) Add more cooking oil if it is needed to the same pot. Add all other ingredients: red pepper, orange pepper, yellow pepper, green pepper all of them cut into small cubes. Shred carrot and parsnip root on medium holes. Cut onion into cubes. Cut garlic cloves in small pieces. Add also salt and herbs: black pepper, bay leaf, allspice, dry ginger and oregano. Sauté veggies with herbs for 10-15 minutes on medium heat.
3) When vegetables are nice and soft add previously sautéed oyster mushrooms. Combine everything well.
4) Add vegetable broth and cook until the firs boil. Taste and add salt if it is necessary.
5) Serve in a soup bowl and Bon Appétit!
You may keep this soup in the refrigerator for several days. It tastes the best on the second day as the spices will enhance the flavor of the soup. This soup can be eaten just like that or it can be served with some bread, toasted pita or chips.
Soup recipes by The Food Nut:
Vegan Pumpkin Soup:
Light Diet Vegetable Soup:
Green Lentil Soup:
Vegan mushroom recipes:
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Mushroom Velouté – Bruno Albouze
Here is the ultimate mushroom velouté!
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Cream of Mushroom Soup | #Homemade
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Today I'm sharing my recipe for vegetarian cream of mushroom soup!
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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.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.
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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
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.
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
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
#Thanksgivingfavorites #Thanksgivingfood #healthythanksgiving #GordanRamsay #PumpkinSoup #pumpkinspice #pumpkinspiceeverything #hellskitchen #kitchenexperiment
Please watch: Vintage Christmas Table Featuring Antique Sled and Chamberstick
COZY VEGAN SOUP RECIPES | easy Instant Pot soups
Soup season is upon us, so here are some Instant Pot Fall Soups! I hope you enjoy the video and try out these cozy vegan soup recipes :)
RECIPE #1 PUMPKIN LASAGNA SOUP:
RECIPE #2: Wild Rice Mushroom Soup:
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CREAMY PUMPKIN SOUP WITH MUSHROOMS
Hello! This is my school performance task. Hope you like it guys!
I promise you, this is yummy! And healthy!
Music: Dear Autumn
Mushroom Soup recipe - Quick Mushroom Soup recipe
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