Pumpkin Soup With Wild Mushrooms Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and saut茅 until softened.
• STEP 2.Add pumpkin puree, vegetable broth, and spices to the pot. Stir well to combine.
• STEP 3.Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld together.
• STEP 4.Meanwhile, heat a separate pan over medium heat and add butter. Once melted, add the wild mushrooms and saut茅 until they are golden brown and tender.
• STEP 5.Season the mushrooms with salt and pepper, and set aside.
• STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 7.Return the soup to the pot and heat over low heat until warmed through.
• STEP 8.To serve, ladle the soup into bowls and top with a generous portion of saut茅ed wild mushrooms.
• STEP 9.Garnish with fresh herbs, such as parsley or thyme, if desired.
• STEP 10.Serve the pumpkin soup with crusty bread for dipping and enjoy!

Cooking Tips

• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup.
• If you don't have wild mushrooms, you can use regular button mushrooms or any other variety you prefer.
• To make the soup ahead of time, prepare the base and store it in the refrigerator. When ready to serve, reheat the soup and saut茅 the mushrooms.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the pumpkin soup with crusty bread for dipping and enjoy!