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Pumpkin Mushroom Soup Recipe
McKenna Lickle has a masters degree in nutrition and dietics and is currently a second-year culinary student at UH Maui College. Her goal in returning to school in the culinary program is to understand the where, what, and why of the ingredients used and how to best showcase them in a healthy, local and sustainable way. Raised in Haiku Maui her love of the food around her was cultivated. She has a deep passion for connecting people with the foods they eat.
Ingredients
- 1 cup Pumpkin cubed or puree (can substitute with squash)
- 1 lb. Local oyster mushrooms
- 1 cup Onion
- 1 Tbs Garlic minced
- 1 tsp Thyme dried
- 1 tsp Sage dried
- 3/4 cup White wine
- 4 cup Chicken or vegetable stock
- 1 cup Water (add more or less to desired consistency)
- To taste Salt & Pepper
Instructions
- Cut pumpkin in ½ oil and season with salt & pepper then roast at 400F.
- Cook mushrooms in hot pan until wilted.
- Add in oil, onions and garlic, coof for a few minutes more.
- Add wine to deglaze the pan.
- Reserve ¼ of the mushrooms on the side.
- Scoop out pumpkin into mushroom mixture and add stock to pot, cook for 5-10 minutes.
- Immersion blend mixture to desired consistency. After smooth add in remaining mushrooms and pulse.
How To Serve:
- Serve in bowl topped with sour cream and crusty bread.
- Serves 4.
Nutrition
Calories: 301kcalCarbohydrates: 14gProtein: 19gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 41mgSodium: 67mgPotassium: 812mgFiber: 4gSugar: 4gVitamin A: 158IUVitamin B1: 0.2mgVitamin B5: 2mgVitamin C: 6mgCalcium: 41mgIron: 4mg
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