This Delicious Pumpkin Soup is everything you’d want your pumpkin soup to be! Its rich in flavors, very lite, yet very comforting and filling, with some amazing texture of mushrooms and roasted pumpkin seeds.
Every year I grow pumpkins in my garden. Every year I would roast, purée and freeze them, but don’t seem to use them much. I tried very hard to like pumpkins, but it just didn’t happen for me. I’ve baked with pumpkin and butternut squash, and all my family really enjoyed desserts, but not the savory dishes. No way! Not that I didn’t try. When I found this recipe, I knew right away it was special. Now that I’ve tried it, and we all loved it, its going on our soup menu, and I’m excited to share it with all of you. Hope you’ll love it as much as we did.
Ingredients:
1 small/medium pumpkin
1 medium/large onion
garlic
rosemary (optional)
olive oil
2 tablespoons butter
1-2 cups mushrooms (any kind)
chicken stock
1 jar coconut milk or cream
1 cup shredded parmesan + more for garnish
salt/pepper
nutmeg (optional)
Start with roasting your pumpkin. Preheat oven to 375 degrees F. For this recipe I’ll be using only one half of my medium pumpkin. The other half will be used in a different recipe. Cut pumpkin in half. Take the seeds out. With knife, make horizontal cuts across the pumpkin. Sprinkle pumpkin with olive oil and a pinch of salt and pepper. Place garlic, half onion, and rosemary in to infuse pumpkin with flavors. Roast for about one hour, until your pumpkin is fork-tender. Sprinkle seeds with salt and roast them as well. They are so good for you, and make a perfect snack as well as a beautiful garnish for this pumpkin soup.
Scoop pumpkin purée out with the spoon.
Preheat your skillet on high. Sauté mushrooms with 1 tablespoon butter, and set aside. In a soup pot, with a touch of olive oil, caramelize chopped onion. Add roasted garlic, the one that was roasting inside the pumpkin, nutmeg, and then add pumpkin purée. Deglaze with chicken stock. Bring to boil, reduce heat to medium, cover and cook for 10 minutes. While its boiling, add parmesan cheese, and coconut milk or cream. I use Thai Kitchen Organic Coconut Milk. It has very nice and creamy texture.
Blend the soup in a blender, and immediately transfer it back to the pot. Add 1 tablespoon butter to the soup which will give the soup a velvety glossy touch. Adjust seasoning.
Place mushrooms on a plate, and soup over them. Sprinkle with some parmesan cheese which enriches this soup and perfectly balances the sweetness of the pumpkin. Garnish with pumpkin seeds.
Enjoy!
Ingredients
- 1 small/medium pumpkin
- 1 medium/large onion
- garlic
- rosemary (optional)
- olive oil
- butter
- 1-2 cups mushrooms (any kind)
- chicken stock
- 1 jar coconut milk or cream
- 1 cup shredded parmesan + more for garnish
- salt/pepper
- nutmeg (optional)
Instructions
- Start with roasting your pumpkin. Preheat oven to 375 degrees F. For this recipe I'll be using only one half of my medium pumpkin. The other half will be used in a different recipe. Cut pumpkin in half. Take the seeds out. With knife, make horizontal cuts across the pumpkin. Sprinkle pumpkin with olive oil and a pinch of salt and pepper. Place garlic, half onion, and rosemary in to infuse pumpkin with flavors. Roast for about one hour, until your pumpkin is fork-tender. Sprinkle seeds with salt and roast them as well. They are so good for you, and make a perfect snack as well as a beautiful garnish for this pumpkin soup.
- Scoop pumpkin purée out with the spoon.
- Preheat your skillet on high. Sauté mushrooms with 1 tablespoon butter, and set aside.
- In a soup pot, with a touch of olive oil, caramelize chopped onion. Add roasted garlic, the one that was roasting inside the pumpkin, nutmeg, and then add pumpkin purée.
- Deglaze with chicken stock. Bring to boil, reduce heat to medium, cover and cook for 10 minutes.
- While its boiling, add parmesan cheese, and coconut milk or cream. I use Thai Kitchen Organic Coconut Milk. It has very nice and creamy texture.
- Blend the soup in a blender, and immediately transfer it back to the pot.
- Add 1 tablespoon butter to the soup which will give the soup a velvety glossy touch.
- Adjust seasoning.
- Place mushrooms on a plate, and soup over them.
- Sprinkle with some parmesan cheese which enriches this soup and perfectly balances the sweetness of the pumpkin. Garnish with pumpkin seeds.
- Enjoy!
This wonderful recipe was adapted from here.
Vera, The soup looks so delicious, and I am sure it is!!! 🙂
Thank you! Yes, it really is delicious. I was actually surprised how good it turned out. I’m glad I didn’t give up on pumpkins 😉