Spooky Mushroom soup.

You can have Spooky Mushroom soup using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Spooky Mushroom soup

1. You need 2 cup of mushrooms sliced.
2. Prepare 2 of green chilli.
3. You need 2 tbsp of onions chopped.
4. It’s 2 of garlic cloves chopped.
5. Prepare 1 tbsp of butter.
6. You need 1 1/2 cup of milk.
7. You need to taste of Salt.
8. Prepare of Coriander leaves.
9. It’s 2 of mushroom.
10. It’s 1 of cherry tomato.

Spooky Mushroom soup step by step

1. In a sauce pan heat the butter, add in the onions, garlic, chilli and sauté until it becomes translucent. Now add the Mushrooms and salt. Allow it to cook and then cool down.
2. In a blender add the cooked vegetables and grind it to smooth paste by adding few spoons of water.
3. Heat milk in the same sauce pan and it starts to boil, lower the flame and add the ground mixture. Add salt and allow it to cook on low flame for another few minutes..
4. To make spooky red eye, in a pan sauté 2 whole mushrooms until it is golden brown. Slit the cherry tomato into half and insert it into the mushrooms. Slice a piece of mushroom to form the shape of lips. Garnish with some coriander leaves.

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Ingredients of Sleeping in a tent in your living room… and how to make the perfect fall soup

1. It’s 1 of yellow onion medium , chopped.
2. You need 1 of sweet potato small , chopped into cubes.
3. It’s 2 of butternut squash , peeled, seeded and chopped into cubes (save the seeds to roast and use as garnish).
4. You need 1/2 of brown sugar ( to roast the seeds with) tbl.
5. It’s 2 of granny smith apples large , cored and chopped.
6. Prepare 4 cans of vegetable broth low sodium (32 oz total).
7. It’s 1 can of coconut milk ( the full fat kind – only add the separated top layer of cream).
8. You need 1/2 of cream cheese bar (so, 4 oz).
9. You need 1/2 teaspoon of cinnamon ground.
10. You need 1/4 teaspoon of nutmeg ground.
11. You need 2 tablespoons of maple syrup.
12. Prepare to taste of Salt black pepper and freshly ground.

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Sleeping in a tent in your living room… and how to make the perfect fall soup step by step

1. Add everything to the slow cooker except for the brown sugar, spices and maple syrup. Cook on low for 6 hours or on high for 3 1/2 to 4 hours..
2. Roast the seeds with brown sugar in the oven at 400 degrees (I used my toaster oven) for about 5- 10 mins until golden brown. Watch them carefully so they don't burn..
3. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. If you don't have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker until your guests arrive..
4. Ladle soup into bowls and garnish with roasted seeds and more nutmeg..

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Pumpkin Butternut Squash Soup.

You can have Pumpkin Butternut Squash Soup using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pumpkin Butternut Squash Soup

1. Prepare of pumpkin pie.
2. Prepare of Butternut squash.
3. It’s 1 of Potato large.
4. It’s 2 – 3 of Carrots.
5. Prepare half of Onion.
6. Prepare 3 tsps of Curry powder.
7. It’s of Coconut milk.
8. It’s Half and half of (optional).
9. It’s of Salt.
10. Prepare of Pepper.
11. It’s of Garlic salt.

Pumpkin Butternut Squash Soup instructions

1. Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet..
2. Meanwhile in a large pot sauté onion, potato and garlic.  Season generously with salt, pepper and garlic salt..
3. Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder..
4. Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell..
5. Blend squash, potatoes and broth together, slowly.  I use a blender but a food processor works too.  If the consistency is too thick, add more broth..
6. Serve with coconut milk or half and half..