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Pumpkin Soup with Mushrooms

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Pumpkin Soup with Mushrooms is a creamy and comforting soup that blends the natural sweetness of pumpkin with the earthy richness of sautéed mushrooms. Perfect for cool-weather meals, this nourishing dish is both elegant and easy to prepare.

Ingredients

  • 2 cups pumpkin puree
  • 8 oz mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk
  • 1 tsp fresh thyme
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh parsley, for garnish
  • Optional: roasted pumpkin seeds

Instructions

  1. Heat olive oil and butter in a large soup pot over medium heat.
  2. Add the onion and cook for about 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the pumpkin puree, broth, thyme, nutmeg, salt, and black pepper.
  5. Stir well and bring the mixture to a gentle simmer.
  6. Cook for 15–20 minutes to allow the flavors to blend.
  7. Meanwhile, heat a small skillet over medium-high heat.
  8. Add a little olive oil and sauté the mushrooms for 6–8 minutes until browned and tender.
  9. Stir the heavy cream or coconut milk into the soup and simmer for another 5 minutes.
  10. Use an immersion blender if a smoother consistency is desired.
  11. Taste and adjust seasoning as needed.
  12. Ladle the soup into bowls and top with the sautéed mushrooms.
  13. Garnish with fresh parsley and roasted pumpkin seeds if desired.
  14. Serve warm.

Notes

  • Use wild mushrooms for a deeper and more complex flavor.
  • Substitute coconut milk for a dairy-free version.
  • Add cooked wild rice for extra texture and heartiness.
  • Store refrigerated in an airtight container for up to 4 days.
  • Freeze for up to 3 months and reheat gently on the stovetop.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-soup-with-mushrooms/