Shiitake Mushroom Bisque With Pumpkin
Updated October 10, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 cup chopped onion
1 clove garlic, minced
2 cups chopped shiitake mushrooms or plain white mushrooms
6 cups peeled, cubed pumpkin (flesh of a three-pound pumpkin)
4 cups chicken stock, preferably homemade 3 cups half-and-half
Salt and freshly ground black pepper
¼ cup lightly toasted hulled pumpkin seeds
1 tablespoon chopped parsley
3 cups half-and-half
Nutritional analysis per serving (8 servings)
18 grams carbs; 78 milligrams cholesterol; 380 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 31 grams fat; 1 gram trans fat; 1 gram fiber; 808 milligrams sodium; 10 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
- Step 2
Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
- Step 3
Puree the mixture in a blender or a food processor.
- Step 4
Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
- Step 5
Serve sprinkled with pumpkin seeds and parsley.
Private Notes
Comments
This is a crowd pleasing alternative to pumpkin soup, which I find too sweet, and mushroom soup which my daughter does not appreciate. The flavors blend well to create a hearty meal. I made a vegan version for my niece, which she loved, just omitting the butter and dairy.
Made with roasted purée of a Seminole Squash (the native Florida pumpkin) and about twice as many mushrooms because why not!!! It was excellent.
Soup was excellent, the whole family loved it, including our toddler and 11 month old baby! I followed recipe exactly except for the following. Used 2 cups of half & half instead of the suggested amount. May even try whole milk or soy milk next time. Was a wonderful balance of flavors, paired it with fresh (store bought) rosemary bread for a wonderful Fall dinner.