Pumkin Soup Recipe

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Photo By fotolia/ManEtli
This hearty pumkin soup will keep you warm on those chilly fall and winter days.

Ingredients

  • 2 pounds peeled, cubed pumpkin or Hubbard-type squash
  • 4 garlic cloves, minced
  • 1-1/2 cups sliced onion or 1/4 cup dried leeks
  • 1/2 cup dehydrated wild forest or baby bella mushrooms or 2 chunked Portabella mushrooms
  • 1/4 cup chopped fresh coriander or cilantro
  • 1/4 to 1/2 cup of desired whole grain: quinoa, farro, or barley
  • Olive oil
  • Sea salt and fresh ground pepper to taste

Directions

  • Softly mash fresh onions, mushrooms and garlic in a tablespoon or two of water over moderate heat.
  • When soft, let water evaporate then add 1 to 2 tablespoons olive oil and brown.
  • Combine stock, pumpkin, browned veggies, dried veggies, grain of choice and herb of choice in a Dutch oven or stock pot. Simmer until pumpkin is tender.
  • Lightly mash soup or puree if you prefer.
  • Garnish with any of the following: homemade croutons browned in garlic-scented olive oil; Greek yogurt and pepitas; sprigs of the herbs (same as used in the soup).
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Mother Earth News Gardening
Mother Earth News Gardening
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