Cream of Pumpkin Soup with Mushrooms

This post is also available in: Italiano

This soup contains the flavors of the month of October: pumpkin and mushrooms. It’s a recipe that is low in calories and perfect for a light dinner or to begin an important meal with several courses. Its beautiful orange color brings happiness.

Preparation: 15 minutes | Cooking time: 40 minutes
(Serves 4)

1 ½ pounds of cleaned pumpkin (you can use a sugar pumpkin or other small flavorful winter squash)
1 onion
1 small package frozen mixed mushrooms
1 sprig of rosemary
2 cloves of garlic
2 tablespoons extra virgin olive oil
2 tablespoons whipping cream
2 organic granulated vegetable broth (such as Rapunzel Pure Organic Vegetable Soup Broth) or 1 bouillon cube
salt and pepper

  1. Cut the pumpkin and onion into small pieces. Place the pieces in a deep pot and cover the ingredients with cold water (the water should come flush with the ingredients) salt the mixture lightly then cover with a lid and boil for 30 minutes.
  2. While the pumpkin mixture boils, prepare the mushrooms. Add the olive oil, garlic, rosemary, and frozen mushrooms to a pan. At high heat, stir frequently to cook the mushrooms (about 10-15 minutes). Season with salt and pepper, then remove the rosemary and garlic.
  3. When the pumpkin is cooked, add the granulated vegetable stock and reduce to a purée with an immersion blender. Place in individual soup bowls and at the center of each serving, add a spoonful of mushrooms and a tablespoon of cream. Serve immediately.

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