Savory Pumpkin & Mushroom Soup
Main, soup, side, squash, view all
Enjoy this squash and mushroom soup- pack and heat up later on. There is nothing like warm and nourishing food when you are looking for a quick dinner or lunch.
5lbs of Par Cooked orange pumpkin/squash
1 White Onion (small dice)
3 Cups of Water
Vegetable or Chicken Stock of your choice
Optional: local Oyster Mushrooms and herbs
Par cook your squash by removing the seeds, cutting into quarters and steaming for 15-20 minutes.
In a large pot, lightly coat the bottom with olive oil. Heat oil then add chopped onion and bayleaf. Cook onion until translucent.
Add peeled and par cooked pumpkin pieces to the pot (you can cut into pieces or leave it as is)
Fill pot with 3 cups of water (or depending on your pot, fill the pot halfway with water) and let it boil
Once it comes to a boil, turn down the heat and simmer for 40 mins, stir occasionally
Remove pot from heat, take out the bayleaf and then pour into a blender until smooth, now you have a puree.
Add stock to the pumpkin puree and garnish your soup with grilled mushrooms, herbs or anything you’d like!
PRO TIP: Before adding in your stock, you can portion the pumpkin recipe into multiple containers so you can freeze and use in the future; then add stock when you defrost it.
To save 20 minutes making this recipe, try our Recipe-Ready Squash