Pumpkin and Porcini Soup

Author:Inspired by Moosewood at Home, pg. 35
Yield:4 to 6 servings
Prep time: 00:30


1/2 cups broken pieces dried porcini mushrooms, about 3/4 oz
2 cups boiling water
2 large onions
2 tbsp. olive oil
2 cloves garlic, minced
2 cups chopped fresh mushrooms
1 tsp. dried thyme
1 tsp. dried sage
1/4 cups sherry
1 tbsp. soy sauce
1/2 cups unsweetened apple juice
1/2 cups water
1 cups vegetable broth
4 cups pureed cooked pumpkin or winter squash (29 oz for canned)
1 cups milk (optional)


  1. Break any large pieces of dried porcini mushrooms. Place the porcini in 2 cups boiling water and set aside to soak.
  2. In a soup pot over medium heat, sauté the onions in the oil for 5 to 10 minutes, until softened. Add the garlic, fresh mushrooms, thyme, sage and sauté until the mushrooms are soft, about another 5 to 10 minutes. Stir in the sherry and soy sauce. Add the apple juice, water and stock and heat almost to a boil. Stir in the pumpkin.
  3. Remove the porcini from the soaking water with a slotted spoon and add to the soup. Pour the soaking water through a coffee filter or paper towel to remove grit (or pour carefully to leave any grit at the bottom) and add this to the soup. Add salt and pepper to taste. If you prefer a creamier soup, add milk. Serve hot.


Nutrition Facts

4 to 6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 3g5%
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.