Mushroom Pumpkin Soup

Mushroom Pumpkin Soup

Mushrooms make this easy pumpkin soup recipe stand out from the crowd. Proportions are huge - serve this at a party!

Notes

Makes about one gallon - can serve between 12 and 16 people, depending on how large your bowls are.

Ingredients

  • 2 to 3 boxes of mushrooms or 2 to 3 lbs
  • olive oil or butter or margarine
  • 2 cloves garlic minced
  • 1 bay leaf
  • dry sherry wine
  • 2 large cans cooked pumpkin (about 28 oz each)
  • 1 to 2 quarts of chicken stock
  • salt
  • pepper
  • poultry seasoning
  • nutmeg

Instructions

1. Saute sliced mushrooms in a few tablespoons of oil in a large skillet until soft and tender. Splash in some crushed garlic and sherry ( 1/2 cup or to taste ), bay leaf and cook mushrooms on low heat until most of liquid has evaporated but mushrooms are still moist.

2. Place pumpkin in a large pot and start to thin out with chicken stock. Make it as thin or thick as you like; I used about 1 1/2 quarts. Heat gently and stir and add in the mushrooms and continue to simmer about 1/2 hour to blend flavors.

3. Season with salt, pepper, bit of fresh grated nutmeg and a bit of poultry seasoning.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Soups, Stews, Chili"



Close Window