Savory Pumpkin & Mushroom Soup
Feb 25, 2021
Savory Pumpkin & Mushroom Soup
Chef Justine Ma
16+
5-25 minutes
40 minutes
Main, Side, Soup
There is nothing like a nourishing hot soup when you are looking for a hearty & comforting dinner or lunch. Enjoy this easy palaʻai (pumpkin) soup with mushroom!
Ingredients
- 5lbs palaʻai (squash/pumpkin)
- 1 white onion (small dice)
- 1 bay leaf
- olive oil
- 3 cups of water
- vegetable or chicken stock of your choice
- Optional: local Oyster mushrooms and/or herbs
Directions
- 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 bay leaf. 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.
