Wild Mushroom Pumpkin Soup
Submitted by tomcat8013
Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis soup proves you don’t need cream or butter to build something rich and deeply satisfying.
Dried porcini and shiitake mushrooms soak until tender, then join sauteed onions and fresh mushrooms in the pot along with their intensely flavored soaking liquid.
Pumpkin puree goes in next, turning everything a gorgeous amber while nutmeg rounds out the earthy warmth.
A scattering of fresh parsley and chives on top keeps it bright. This is fall in a bowl, and it happens to be vegan and low-fat without even trying.
Variations
- Blend half the soup smooth and stir it back in for a creamier texture without adding any dairy
- Swap tamari for the salt to add an umami punch that deepens the mushroom flavor
- Stir in a spoonful of miso paste at the end for extra body and complexity
Kitchen Tips
- Don’t throw out the mushroom soaking liquid; strain it through a coffee filter to catch any grit, then add every drop to the pot
- Use canned pumpkin puree (not pie filling) if fresh isn’t available; it works just as well and saves time
- Dried porcini have the strongest flavor, so if you can only find one kind, make it those
Ingredients
Directions
Soak dried porcini and shiitake mushrooms in hot water for 20 minutes.
Chop rehydrated mushrooms and reserve soaking liquid.
Sauté chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock.
Add pumpkin, nutmeg, salt or tamari and black pepper.
Cook over medium heat and stir until heated through.
Garnish with parsley and chives.
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