Lunche for 6

Pumpkin Mushroom Soup

Name: Pumpkin Mushroom Soup
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup canned pureed pumpkin; 1 large white onion; 4 cloves peeled garlic; 8 oz package baby bella mushrooms; 2 carrots; 2 large vegetable bouillon cubes; 1 tbsp freshly grated ginger; 5 cups water; 3 tbsp coconut powder (optional); optional

Pumpkin, mushrooms, carrots, onion, garlic, and ginger simmer in seasoned broth for a warm, simple soup.

$0.88per serving $

65 minstart to table

6servings

American Vegetarian Vegan Dairy-free Low-carb Budget Lunches Cold-weather comfort Fall Winter

Ingredients

1 cup canned pureed pumpkin
1 large white onion
4 cloves peeled garlic
8 oz package baby bella mushrooms
2 carrots
2 large vegetable bouillon cubes
1 tbsp freshly grated ginger
5 cups water
3 tbsp coconut powder (optional)
optional

Steps

Chop the onion, garlic, mushrooms, and carrots into small pieces.
Heat cooking oil in a large pot over medium heat and cook the onion, garlic, carrots, and ginger for 8 minutes.
Add the mushrooms and cook for 7 minutes, stirring until they soften.
Stir in the pumpkin, water, bouillon cubes, coconut powder if using, salt, and pepper.
Bring the soup to a boil, then cover and simmer over low heat for 40 minutes.
Taste and adjust the salt and pepper before serving hot.