Creamy Pumpkin Soup with Mushrooms & Chestnuts

Delicious creamy pumpkin soup with extra comforting fall flavors? Why not!

You’ve probably seen a gazillion of pumpkin soups of all kinds during the season.

Some very easy to make with a few simple ingredients, some a more sophisticated and gourmet.

So here I am, with a pumpkin cream soup recipe as well. Lol

BUT

I really love how you can make just a simply version of it (skip the topping) and have rich, velvety and flavorful soup ready in a few simple moves.

OR

You can go ahead and make this delicious topping with seasonal mushrooms and chestnuts.

Think it was another excuse to use chestnuts in the recipe? Maybe 🙂

So let’s go quickly through the main ingredients and answer any questions you might have.

Can I use canned pumpkin puree to make pumpkin soup?

Yes! Make sure you still simmer it with the rest of the ingredients as indicated in the recipe.

Only change is to use  4 cups of water instead of 6. Because you’ll need less time to “cook” the “pumpkin”. Just simmer for 10-15 minutes until liquid is reduced and all the flavors have blended together.

Can I use dried mushrooms instead of fresh?

Yes! Steep dried mushrooms for 30-60 minutes before use. You can add the leftover water to the soup but honestly it feels too overpowering in terms of flavor. I would normally discard it or use the next day to make this delicious creamy Poricini Mushroom Risotto.

How to cook chestnuts?

Both roasted chestnuts and boiled chestnuts will work great.

In fact you can use any leftover chestnuts you had form the night before. Once tossed in the pan with pancetta and mushrooms it’ll all come together nicely.

One important note I should make though, since you’ll need to peel chestnuts for this recipe make sure you make a long cut across the chestnut for easy peeling.

How To Make Creamy Pumpkin Soup

In a soup pot ( I use Dutch oven) add a generous drizzle of extra virgin olive oil, chopped onion and rosemary (photo 1).

Cook on medium heat for 2-3 minutes until onion starts to become translucent. Add peeled pumpkin cut in cubes (photo 2).

Sautee for a couple of minutes, stirring from time to time (photo 3).

Add water and bring to boil. Cook on slow heat for 20-30 minutes (photo 4).

Once pumpkin is cooked puree everything in a pot using a hand-held blender.

As an alternative you can use your food processor and blend your soup in a few goes (photos 5, 6).

In a skillet pan add pancetta (bacon cubes) and a garlic cloves, toss for a few minutes.

Add porcini mushrooms cut in small cubes. Cook for 2-4 minutes or until water is evaporated.

Add cut in cubes or crumbled chestnuts. Toss again for another few minutes (photos 7, 8).

You can make this step while pumpkin is cooking.

Add roasted pancetta, mushrooms and chestnuts to the soup leaving a few spoons for garnishing.

Mix well.

Pour pumpkin cream soup in bowl, top with more mushrooms, pancetta and chestnut cubes.

Garnish with fresh parsley.

Full Recipe

Don't forget to pin it for later!

More of Fall Recipes with Pumpkin:

• Easy Pumpkin Shaped Chocolate Chip Bread
• Tortelli Mantovani {Pumpkin Tortelli from Northern Italy} – traditional Christmas dish.
• Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze

Buon Appetito!