Pumpkin Soup With Sautéed Mushrooms
This velvety pumpkin soup with sautéed mushrooms balances sweet, earthy flavors with savory depth. The silky pumpkin base gets elevated by garlic-infused mushrooms, creating a comforting yet sophisticated bowl that’s perfect for fall entertaining or cozy weeknight dinners.
Ingredients
- 2 tablespoons olive oil plus more for mushrooms
- 1 large onion diced
- 3 garlic cloves minced (divided)
- 1 medium sugar pumpkin or 4 cups canned pumpkin puree not pie filling
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper optional, for warmth
- 1 cup heavy cream or full-fat coconut milk
- 8 oz mixed mushrooms cremini, shiitake, oyster, sliced
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Toasted pumpkin seeds for garnish optional
Instructions
- Prepare the pumpkin (if using fresh): Cut pumpkin in half, scoop out seeds, and roast cut-side down at 400°F for 30-40 minutes until tender. Scoop out flesh and set aside. Skip this step if using canned pumpkin.
- Sauté the aromatics in a large pot over medium heat. Heat 2 tablespoons olive oil, add onion and cook until translucent, about 5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
- Add pumpkin and seasonings to the pot. Stir in pumpkin puree, dried thyme, nutmeg, and cayenne (if using). Mix well to combine with the aromatics.
- Pour in the broth and bring to a gentle simmer. Reduce heat to medium-low and let simmer for 15-20 minutes, allowing flavors to meld.
- Blend the soup until completely smooth using an immersion blender directly in the pot. Alternatively, transfer in batches to a standard blender (being careful with the hot liquid).
- Stir in the cream and return to low heat. Add salt and pepper to taste. Keep warm while preparing mushrooms.
- Prepare the mushrooms by heating butter and 1 tablespoon olive oil in a separate sauté pan over medium-high heat. Add mushrooms in a single layer without overcrowding and let cook undisturbed for 2-3 minutes.
- Season and finish mushrooms by stirring in remaining garlic and fresh thyme. Sauté until mushrooms are golden brown and garlic is fragrant, about 3-4 more minutes. Season with salt and pepper.
- Serve the soup in warm bowls, topped with sautéed mushrooms and a sprinkle of toasted pumpkin seeds if desired.
Notes
- For a richer flavor, roast the fresh pumpkin with a drizzle of maple syrup before pureeing.
- The soup base can be made 2-3 days ahead and refrigerated; just reheat gently and prepare mushrooms fresh before serving.
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- When sautéing mushrooms, don’t crowd the pan – work in batches if necessary to ensure proper browning.
- If you prefer a chunkier texture, reserve some of the sautéed mushrooms and fold them into the soup itself.