Pumpkin Soup with Rosemary Pan-Fried Mushrooms
This comforting pumpkin soup brings together the natural sweetness of pumpkin and the earthy flavor of pan-fried mushrooms. Smooth and creamy, the soup is topped with golden champignon mushrooms scented with fresh rosemary, creating a delicious contrast between the silky pumpkin and the slightly crisp, savory mushrooms.
The simplicity of this recipe allows each ingredient to shine. Pumpkin develops a naturally creamy texture when gently simmered and blended, while vegetable stock adds depth without overpowering its delicate sweetness. The mushrooms introduce a more intense, savory flavor, and rosemary brings a fragrant, Mediterranean touch.
Extra virgin olive oil plays two important roles. First, it helps the mushrooms develop a golden surface while carrying the aroma of rosemary. Then, a generous drizzle of EVOO over the finished soup adds richness, a smooth mouthfeel, and a fresh, peppery finish that balances the sweetness of the pumpkin.
Pumpkin and mushrooms both contribute dietary fiber, while EVOO provides unsaturated fats. We like to serve this soup as a light lunch or an elegant starter. Pair it with toasted sourdough bread and white beans for a more substantial meal.
INGREDIENTS (Serves 2)
For the Pumpkin Soup
- 500 g pumpkin, peeled, deseeded, and cut into cubes
- 250 ml vegetable stock
- 150 ml water
- Salt, to taste
For the Rosemary Mushrooms
- 150 g champignon mushrooms, roughly chopped
- 20 ml extra virgin olive oil
- 1 sprig fresh rosemary
- Salt, to taste
For Finishing
- 10 ml extra virgin olive oil
METHOD
1. Prepare the Pumpkin
Place the pumpkin cubes in a saucepan with the vegetable stock and water. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the pumpkin is completely tender.
2. Blend the Soup
Using an immersion blender, blend the pumpkin and its cooking liquid until smooth and creamy. Season with salt to taste. If the soup is too thick, add a little warm water until you reach your preferred consistency. Keep warm over low heat.
3. Pan-Fry the Mushrooms
Heat 20 ml of extra virgin olive oil in a frying pan over medium-high heat. Add the chopped mushrooms and spread them into an even layer.
Cook for 5–7 minutes, stirring occasionally, until their moisture evaporates and they develop a golden-brown surface.
Add the rosemary sprig during the final 2 minutes of cooking, allowing its aroma to infuse the olive oil and mushrooms. Season lightly with salt and remove the rosemary sprig.
4. Assemble the Soup
Divide the warm pumpkin soup between two bowls.
Spoon the rosemary mushrooms into the center of each bowl, keeping them slightly piled to create a contrast with the smooth soup.
5. Finish with Extra Virgin Olive Oil
Drizzle 5 ml of extra virgin olive oil over each serving just before bringing it to the table.
The fresh olive oil adds a silky finish and a delicate peppery note that ties together the sweetness of the pumpkin, the earthy mushrooms, and the rosemary.
NUTRITION (Per Serving)
- Calories: 246.0 kcal
- Protein: 5.5 g
- Fat: 15.9 g
- Fiber: 4.0 g
Approximate nutritional values. Actual values depend on the pumpkin variety and vegetable stock used.
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