Wild Mushroom Pumpkin Soup

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Wild Mushroom Pumpkin Soup

Wild Mushroom Pumpkin Soup
Servings 4


  • 5 Tbsp dried mushrooms; porcini and shiitake
  • 250 ml hot water
  • 1 large onion; finely chopped
  • 1 cup fresh mushrooms; sliced
  • 1 tablespoon olive oil
  • 500 ml vegetable stock
  • 500 ml pumpkin; cooked or canned
  • 1/4 teaspoon nutmeg
  • 1/4 tsp salt; or 1 teaspoon tamari
  • 1/4 teaspoon black pepper
  • parsley chives; fi


  • Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop rehydrated mushrooms and reserve soaking liquid. Saute chopped onion and sliced fresh mushrooms in the oil. Add 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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