Wild Mushroom Pumpkin Soup

Recipe: Wild Mushroom Pumpkin Soup


  • 1/3 c Dried mushrooms
  • (porcini and shiitake) 1 c Hot water
  • 1 tb Olive oil
  • 1 lg Onion, finely chopped
  • 1 c Sliced fresh mushrooms
  • 2 c Vegetable stock
  • 2 c Cooked or canned pumpkin
  • 1/4 ts Nutmeg
  • 1/4 ts Salt

  • 1 ts Tamari
  • 1/4 ts Black pepper


  1. Minced fresh parsley Minced fresh chives Soak dried porcini and shiitake mushrooms in hot water for 20 minutes.
  2. Chop rehydrated mushrooms and reserve soaking liquid. Saute chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock.
  3. Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over medium heat and stir until heated through.
  4. Garnish with parsley and chives.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)