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Wild Mushroom Pumpkin Soup

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Recipe

 
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
cup mushrooms
dried, porcini and shiitake
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1 cup water
hot
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1 tablespoon olive oil
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1 large onions
finely chopped
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1 cup mushrooms
fresh, sliced
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2 cups vegetable stock
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2 cups pumpkin
cooked or canned
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¼ teaspoon nutmeg
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¼ teaspoon salt
or 1 teaspoon tamari
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¼ teaspoon black pepper
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1 x parsley leaves
fresh, minced
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1 x chives
fresh, minced
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Ingredients

Amount Measure Ingredient Features
79 ml mushrooms
dried, porcini and shiitake
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237 ml water
hot
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15 ml olive oil
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1 large onions
finely chopped
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237 ml mushrooms
fresh, sliced
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473 ml vegetable stock
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473 ml pumpkin
cooked or canned
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1.3 ml nutmeg
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1.3 ml salt
or 1 teaspoon tamari
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1.3 ml black pepper
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1 x parsley leaves
fresh, minced
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1 x chives
fresh, minced
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Directions

Soak dried porcini and shiitake mushrooms in hot water for 20 minutes.

Chop rehydrated mushrooms and reserve soaking liquid.

Sauté chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock.

Add pumpkin, nutmeg, salt or tamari and black pepper.

Cook over medium heat and stir until heated through.

Garnish with parsley and chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 8736% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 161mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 5g
Vitamin A 381% Vitamin C 14%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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