As the autumn leaves begin to fall and there's a distinct chill in the air, there's nothing quite as comforting as a steaming bowl of homemade soup. This creamy pumpkin and mushroom combination offers the perfect warmth and nourishment for those cooler evenings.
Why This Soup Will Become Your Autumn Favourite
This delightful recipe brings together the natural sweetness of pumpkin with the earthy richness of mushrooms, creating a flavour profile that's both sophisticated and deeply comforting. What makes it truly special is how effortlessly it comes together – you'll be enjoying this gourmet-style soup in less than half an hour.
Your Simple Shopping List
- 1 medium pumpkin (or butternut squash)
- 250g fresh mushrooms (chestnut or button work beautifully)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 750ml vegetable stock
- 200ml double cream
- 2 tablespoons olive oil
- Fresh thyme leaves
- Salt and freshly ground black pepper
Creating Your Soup Masterpiece
- Prepare your vegetables: Begin by peeling and deseeding your pumpkin, then cut it into small, even cubes. Clean and slice your mushrooms, and finely chop the onion and garlic.
- Sauté to perfection: Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until softened and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Build the flavours: Add the pumpkin cubes and mushrooms to the pan, stirring to coat them in the oil. Cook for 5-6 minutes until the vegetables begin to soften and the mushrooms release their moisture.
- Simmer to creamy perfection: Pour in the vegetable stock and add the fresh thyme. Bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes until the pumpkin is completely tender.
- Blend until smooth: Remove from heat and use an immersion blender to purée the soup until completely smooth. Alternatively, carefully transfer to a countertop blender in batches.
- Add the finishing touches: Stir in the double cream and season generously with salt and pepper. Heat through gently without boiling.
Chef's Tips for Soup Excellence
Choosing your pumpkin: Butternut squash works equally well if pumpkins aren't available. Look for firm, heavy specimens with unblemished skin.
Texture variations: For a chunkier soup, reserve some sautéed mushrooms before blending and stir them back in at the end.
Dairy-free option: Replace the double cream with coconut milk for a luxurious vegan alternative that complements the pumpkin beautifully.
Flavour enhancements: A pinch of nutmeg or a drizzle of truffle oil just before serving can elevate this soup to restaurant-quality standards.
Perfect Pairings and Serving Suggestions
This versatile soup pairs wonderfully with crusty bread for dipping, or for something more substantial, serve alongside a warm cheese and chive scone. For presentation, garnish with a drizzle of cream, toasted pumpkin seeds, or fresh thyme sprigs.
This recipe makes approximately four servings and keeps beautifully in the refrigerator for up to three days. The flavours often develop and improve overnight, making it an excellent make-ahead meal option.
