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Before you jump to Creamy Pumpkin Mushroom Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active participation. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite easy to live green, all things considered. It’s concerning being practical, usually.
We hope you got insight from reading it, now let’s go back to creamy pumpkin mushroom soup recipe. You can have creamy pumpkin mushroom soup using 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Creamy Pumpkin Mushroom Soup:
- Get 300 gm pumpkin
- Provide 250 gm mushrooms
- Prepare 1/2 cup coconut milk cream
- Take 1 inch ginger
- Provide 1/2 tbsp fish stock/seasoning
- Use 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)
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