Spicy Pumpkin Mushroom Soup: Autumn Comfort Delight

Today’s Recipe: Spicy Pumpkin and Mushroom Soup

Hey there, fellow foodies! Today, I’m excited to share with you a recipe that’s perfect for those chilly autumn nights when you crave something warm and comforting. This spicy pumpkin and mushroom soup is a delightful twist on a classic fall favorite, with a kick of heat and a rich, earthy flavor that will leave you wanting more.

For this recipe, you’ll need the following ingredients:

• 1 small pumpkin (about 700g), peeled and diced
• 250g mixed mushrooms (such as shiitake, cremini, and oyster), sliced
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 red chili pepper, finely chopped
• 400ml coconut milk
• 1 liter vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Before we get started, make sure you have the following kitchen tools ready:

• chef’s knife
• cutting board
• soup pot
• wooden spoon
• immersion blender

To begin, heat the olive oil in a soup pot over medium heat. Add the chopped onion, garlic, ginger, and chili pepper, and sauté until the onion is soft and translucent. Next, add the diced pumpkin and mushrooms to the pot, along with the curry powder, cumin, and coriander. Cook for a few minutes until the vegetables are slightly softened and fragrant.

Pour in the vegetable broth and coconut milk, and bring the soup to a simmer. Let it cook for about 20-25 minutes, or until the pumpkin is tender. Use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper to taste.

Serve the spicy pumpkin and mushroom soup hot, garnished with fresh cilantro for a burst of freshness. Each spoonful is a delightful combination of spicy, creamy, and earthy flavors that will warm you from the inside out.

The total weight of the cooked dish is approximately 1800g, making about 6 servings. Each serving is around 300g, with an estimated calorie count of 250 per portion.

One unique tip for this recipe is to add a splash of lime juice before serving to give the soup a zesty kick that complements the spice beautifully.

I hope you give this spicy pumpkin and mushroom soup a try and enjoy it as much as I do. Feel free to customize it with your favorite toppings or serve it alongside crusty bread for a satisfying meal. Happy cooking!