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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!

  • 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

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.


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

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