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Pumpkin Soup with Mushrooms

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200 g Pumpkin
2 cloves Garlic
1 Onions
1 Bell Pepper
3 tsp Oregano
50 g Mushrooms
100 g Bulgur cereal
1.5 l Chicken broth
300 g Dark rye bread

Pumpkin Soup with Mushrooms

Soups with pumpkin can be extremely delicious, just grab this recipe and start!
  • 1 h 15 min
  • Serves 6
  • Easy



Pumpkin is known as an extremely useful vegetable that is wonderful in all respects. Its regular use helps staying in good spirits and great shape. Besides, no matter how much pumpkin you eat, you won’t gain any weight. This feature is perfect for those starving and following low-calorie diets.

Pumpkin soup with mushrooms is one of the best dishes cooked with this kind of squash. Why? Because the liquid food helps digestion, and it is as twice as useful when it’s cooked with pumpkin and mushrooms full of various nutrients. In this recipe, pumpkin is simply roasted in the baking dish, with different herbs and olive oil added to it. The aroma in the kitchen is so appealing that at some point you may find yourself thinking about giving up the soup idea and just eat the pumpkin, but you should show the deed of perseverance! You also need bulgur wheat, which is famous for its content of vitamins. And, of course, it tastes pretty good.

The sweet delicate flavor exhales from the roasted pumpkin cubes with your favorite herbs, each grain of bulgur gives more texture to the soup, while the thick broth warms and brighten everyone up with its rich color. This is a new thing, comprised of fragrant mushrooms, fresh herbs and croutons.



Take all the necessary ingredients: pumpkin, garlic, onion, pepper, olive oil, mushrooms, chicken broth (vegetable, mushroom), dark rye bread, bulgur cereal, oregano and spices to taste.


Start with your pumpkin. Take a small one, cut it in half, so your slice should be about 200 g.
Peel and seed the pumpkin, cut it into cubes.


Spread pumpkin cubes over the baking dish (a baking sheet is fine too), drizzle them with olive oil, then sprinkle your favorite dried herbs onto them, I used oregano.
Everything should be carefully mixed before you set the pumpkin into the oven, preheated to 180°C (356°F). Bake until the cubes become soft enough (about 20 minutes). Stir the pumpkin several times, so that it's evenly covered with oil and well cooked.


Meanwhile cut the onions, peppers and garlic.


Roast the garlic in olive oil, using a saucepan. Then add the onions and peppers. Reduce heat and saute the mixture until it's done.


Then take the mushrooms (you may try any, but I used dried russula) and stew them on low heat (20-25 minutes).


When the onions are tender, pour the bulgur into the saucepan. This kind of wheat is quite interesting in taste and it cooks quite fast. The main idea is saturating the olive oil with the aroma of garlic, onions and peppers, before the bulgur absorbs this flavoured oil. You may also take plain rice instead. Other cereals can also be used, but you need to prepare them separately, because not every cereal will be ready in 5 minutes after it's covered with boiling water. Roast the bulgur for 5 minutes.


Then add 1.5 l of broth and 0.5 l of boiling water.
The pumpkin is already done, while the bulgur is going to be be ready in a moment. Remove the pumpkin from the oven, put the cubes in a bowl and puree them with a fork.


Add this puree to the soup. This way your broth becomes thick, making the whole soup brighter and richer. Cook the soup base until the pumpkin mass is completely tender (15 minutes).


Now let's make the fragrant croutons. To do this, cut the bread into pieces, sprinkle some spices over, and then bake in the oven at 200°C (10 minutes).


Finally, add the cooked mushrooms. If necessary, pour some water to the soup until you get the desired consistency. Now your thick and bright soup is ready. And it always turns out delicious! What's the secret? The combination of pumpkin and bulgur wheat.


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