Pumpkin And Porcini Soup Recipe


Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Dried porcini mushrooms1⁄2 Cup (8 tbs), broken pieces to make about 3/4 ounce
 Dried porcini mushroom pieces3⁄4 Ounce (About 1/2 Cup Broken Pieces)
 Boiling water2 Cup (32 tbs)
 Onions2 Large, minced to make about 3 cups
 Onions2 Large, minced to make about 3 cup
 Vegetable oil/Olive oil / butter2 Tablespoon
 Garlic2 Clove (10 gm), minced or pressed
 Chopped fresh mushrooms2 Cup (32 tbs)
 Fresh thyme/1/2 teaspoon dried1 Teaspoon
 Fresh sage/2 teaspoons dried1 1⁄2 Tablespoon
 Nutmeg1 Dash
 Dry sherry/Marsala1⁄4 Cup (4 tbs)
 Soy sauce1 Tablespoon
 Unsweetened apple juice1 Cup (16 tbs)
 Unsweetened apple juice/2 cups vegetable stock1 Cup (16 tbs), mixed with 1 cup water
 Canned cooked pumpkin29 Ounce, pureed (4 Cup)
 Water1 Cup (16 tbs)
 Vegetable stock2 Cup (32 tbs)
 Pureed cooked pumpkin29 Ounce (4 Cups)
 Milk1 Cup (16 tbs)
 Half and half1 Cup (16 tbs)
 Salt To Taste
 Ground black pepper To Taste

Nutrition Facts

Serving size

Calories 552 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 28 mg

Sodium 1349.3 mg56.2%

Total Carbohydrates 91 g30.4%

Dietary Fiber 20.5 g82.1%

Sugars 31.9 g

Protein 14 g27.8%

Vitamin A 14.2% Vitamin C 48.4%

Calcium 42.5% Iron 27.8%

*Based on a 2000 Calorie diet


Break up any large pieces of porcini.
Place the porcini in a heatproof bowl, cover with the boiling water, and set aside to soak.
In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until softened.
Add the garlic, fresh mushrooms, thyme, and sage, and saute until the mushrooms are soft, about 5 to 10 minutes.
Stir in the nutmeg, Marsala or sherry, and soy sauce.
Add the apple juice and water, or vegetable stock, and heat almost to a boil.
Stir in the pumpkin.
Remove the porcini from the soaking water with a slotted spoon and add them to the soup.
Pour the soaking water through a coffee filter or a paper towel into another bowl to remove any grit, and add it to the soup.
Add salt and pepper to taste.
If you prefer a creamier soup, add the milk or half-and-half.
Serve hot.