From the name of this soup, you can already feel your stomach grumbling. This recipe is loaded with fresh herbs paired with delightful mushrooms making it such an elegant meal, you will even be surprised at how easy it is to make this dish.
Benefits of Pumpkin Soup
The main ingredient for this recipe are pumpkins. Pumpkins get that orange color thanks to its high content of beta carotene which helps people fight off against certain cancers. Pumpkins are also rich in zinc, potassium and fiber. Its anti-inflammatory properties are great for people who suffer from arthritis plus the antioxidants it contains is great for the skin. This soup also contains mushrooms which are rich in niacin, selenium and riboflavin. Mushrooms are good antioxidants and along with vitamin E, it helps protect our cells from damage brought about by free radicals.
Ingredients for Pumpkin Soup
- 1 (4-pound) Pumpkin, peeled, seeded, and cut into 2-inch chunks
- 3 tablespoons Olive Oil
- 1 Onion, chopped
- 2 small Leeks (White And Light Green Parts), sliced
- 1 (8-ounce) Russet Potato, peeled, diced
- 1 stalk Celery, chopped
- 2 large Cloves Garlic, chopped
- 6 cups Chicken Broth
- 2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Pepper
Mushroom Topping:
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 3 cups Sliced Assorted Wild Mushrooms
- 1 tablespoon Minced Shallot
- 2 tablespoons Snipped Fresh Chives
- 1 teaspoon Fresh Thyme Leaves
- 1/4 teaspoon Kosher Salt
- 2/4 teaspoon Pepper
Steps for making Pumpkin Soup
1. To make soup: Heat oven to 425 degrees F. In a large roasting pan, toss pumpkin with 1 tablespoon oil. Roast 45 minutes, tossing frequently or until tender.
2. While pumpkin roasts, heat remaining 2 tablespoons oil in a large Dutch oven or pot over medium heat; add onion, leeks, potato, celery, and garlic. Cook 2 minutes, stirring constantly. Cover with lid, reduce heat to low, and slowly cook vegetables 20 minutes, stirring once or twice, or until tender. Add roasted pumpkin and broth and bring to a boil; reduce heat to low, cover, and simmer 30 minutes, stirring several times. Puree mixture with a stick blender, or in several batches in a regular blender or food processor. Season with salt and pepper.
3. To make mushroom topping: Heat oil and butter in a large skillet over medium-high heat; add mushrooms and shallot. Sauté 4 minutes, tossing several times, until just tender. Remove from heat; season with chives, thyme, salt, and pepper.
4. To serve, ladle soup into 8 bowls. Top with mushroom garnish.
Time-table and Serving:
- Preparation time: 25 minutes
- Cooking time: 1 hour, 30 minutes
- Serving: 8 people
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