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Creamy Pumpkin Soup


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Creamy Pumpkin Soup


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Creamy Pumpkin Soup

Autumn in Tuscany looks a lot like the neighborhood pumpkin patch. Pumpkins of all shapes, sizes, and colors are piled high. For a big WOW, hollow out a 5-pound pumpkin, rub it with oil, and gently roast it in a 350°F oven until it becomes a toasty brown, about 15 minutes. Serve the finished soup in the pumpkin shell.


  • Ready Time : 0 min




  • 8 cups vegetable stock or water, divided
  • 1 ounce dried porcini mushrooms
  • Extra virgin olive oil
  • 1 (7-pound) pumpkin, peeled and diced, about 5 cups (look for Sugar Pumpkin), or 3 cups canned pumpkin puree
  • Freshly ground black pepper
  • 6 cipollini onions or shallots, peeled and quartered
  • 1 cup sliced mushrooms, such as cremini or button
  • 1/4 teaspoon nutmeg
  • 1 medium head savoy cabbage, very thinly sliced
  • Parmesan cheese or shredded chicken for serving
  • Toasted pumpkin seeds for garnish


1. Place 1 cup vegetable stock and porcini mushrooms in a small saucepan over medium heat. Bring to a simmer. Remove from heat, and set aside.

2. Lightly coat a large sauté pan with olive oil. Add diced pumpkin, and brown on all sides. If all of the pumpkin doesn’t fit in one layer, brown it in batches. Season each batch with salt and pepper to taste. Transfer pumpkin to a stockpot (if using canned pumpkin puree, add to stockpot at this point).

3. Add onions to the same sauté pan, and cook, adding more olive oil if necessary, until they are completely browned, 5 to 7 minutes. Transfer onions to the stockpot. Brown mushrooms in the sauté pan until browned and lightly crispy. Transfer the mushrooms to the stockpot.

4. Add remaining 7 cups stock, porcini mushrooms, soaking liquid, and nutmeg to the stock pot. Cover and cook over low heat until the pumpkin is very soft. Puree pumpkin in batches in a blender, food processor, or with an immersion blender, adding more liquid if necessary.

5. Add cabbage, and simmer uncovered for 30 minutes. Adjust the seasoning.

Garnish with olive oil, a sprinkle of Parmesan cheese if serving dairy, shredded chicken if serving meat, and toasted pumpkin seeds.



About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




2 Responses to Creamy Pumpkin Soup

  1. I love the idea of having mushrooms and cabbage in this. I find most pumpkin soups to be sweet and this offers a refreshing savory twist.

  2. I just had a bowl of leftover soup that I made for Shabbat. I have to say that I love everything about it except the cabbage, I would leave that out next time. I also topped mine with roasted wild mushrooms, which was amazing. The only negative point was that my husband and one son did not like it at all. So, it might not be for everyone.

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