Pumpkin Soup With Porcini For Colder Days

pumpkin soup with porcini

Pumpkin soup with porcini is totally made for November cold days. The delicate aroma of mushrooms awakens your mind and makes your digestive work like crazy anticipating the first sip of warming pleasure with an incredible velvety texture. Do I need to even tell it to you?

Today’s recipe is as easy as ABC. Just like almost any other recipe on this blog. You will need a ridiculously small amount of ingredients. Of course, pumpkin and porcini will play the ruling part in the process of cooking. Hand blender will connect together all the party.

Well, well… The most exciting announcement ever! This pumpkin soup with porcini is absolutely vegetarian friendly, even vegan friendly, to tell you the truth. But meat-lovers will enjoy it too. I will tell you why.

pumpkin soup with porcini

pumpkin soup with porcini

Porcino or cep is not only known for its rich flavor but also its ability to stimulate secretion of digestive sauces. According to modern nutrition studies among other mushrooms only porcino best stimulates the digestive processes, even better than meat based broth. Isn’t it a good reason to include porcini in your diet?

You will probably say: “Hey, what about the fact that mushrooms are hard to digest in general?” Yes, that’s true. There is no need to hide it. But look, protein of the dried mushrooms are much easier to digest. It means that up to 80% of protein coming from dried porcini absolutely doesn’t hit our delicate digestive system.

pumpkin soup with porcini

What is interesting in Eastern Europe porcino is considered as one of the most valuable mushrooms. People even call it “the king of all mushrooms”. Meanwhile in England, USA and some countries of Western Europe porcino was almost unknown till the middle of the 20th century. How could they?! On the contrary, in Italy porcino is extremely evaluated till nowadays. Mushroom picking is limited and controlled by special forest police (in Italian “polizia forestale). Due to the limitation mushroom harvest doesn’t satisfy Italian consumers. So, they have to import most part of porcini on Italian porcini from abroad. Among Italians there are also popular porcini picking tours to Finland. Great idea for business, by the way.

So much for the mushroom stories. I hope you will like the recipe and enjoy it the way I do. You are starting to get it that you don’t need to have special cooking skills and hard-to-get ingredients to prepare the yummiest pumpkin soup in the world for lunch.

Well, guys, I truly recommend to try out this recipe of pumpkin soup with porcini immediately while there are still some pumpkins left after Halloween.


pumpkin soup with porcini

Pumpkin Soup With Porcini

Serves 6
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
From magazine Glamour Russia


  • 1 Small butternut squash aka pumpkin (a bit less than 1 kg)
  • 25g dried porcini
  • 2 Small onions
  • 4 cloves garlic
  • 2 tablespoons vegetable oil
  • 10g dried thyme
  • 150g sour cream
  • salt and pepper


1. Peel off butternut squash and cut into small cubes, lay out on a baking tray, add garlic cloves and onions cut into quarters. Sprinkle with vegetable oil, salt, mix together and bake in the preheated oven at 200°C for 30 minutes.
2. Put dried porcini into the saucepan, add one liter and a half and leave it for half an hour.
3. Put baked vegetables into the saucepan together with porcini, add thyme and cook for 15 minutes. Then process everything with the hand blender.
4. Add sour cream, salt and pepper to taste, add another liter of water and bring to boil. Serve with warm garlic bread.




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