Blend

Pumpkin Soup With Porcini Crostini

by:
October 16, 2020
1 Rating
Photo by Christophe Roué from Miss Maggie’s Kitchen (Flammarion, 2020)
Author Notes

Reprinted with permission from 'Miss Maggie’s Kitchen: Relaxed French Entertaining' (Flammarion, 2020). Photo by Christophe Roué from Miss Maggie’s Kitchen (Flammarion, 2020)Food52

  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 4-6
Ingredients
  • Pumpkin Soup
  • 1 pumpkin (about 3 lb./1.5 kg)
  • 1 spaghetti squash (about 3 lb./1.5 kg)
  • 2 cloves garlic, unpeeled
  • 2 sprigs fresh rosemary
  • extra-virgin olive oil
  • 1 leek, sliced
  • 1 yellow onion, sliced
  • 4 sprigs fresh thyme, leaves only
  • 4 cups vegetable or chicken broth, warm
  • Porcini Crostini
  • 4 large porcini mushrooms
  • 1 clove garlic, finely chopped
  • 3 sprigs fresh parsley
  • 4 slices country bread, cut thick
  • 4 tablespoons shaved parmesan
  • drizzle of white truffle oil
  • toasted pumpkin seeds (optional)
  • salt to taste
  • black pepper, freshly ground
In This Recipe
Directions
  1. Pumpkin Soup
  2. Preheat the oven to 425°F.
  3. Wash and halve the pumpkin and spaghetti squash and scoop out the seeds. Cut both into large pieces and set on a baking sheet with the unpeeled garlic cloves and 1 rosemary sprig, and drizzle with olive oil. Season with salt and pepper, stir to coat with the oil, and bake for 30–35 minutes, until the pumpkin and squash are tender.
  4. Meanwhile, heat a generous tablespoon of olive oil in a skillet over medium heat, add the leek and onion, and season with salt. Cook for about 10 minutes, stirring occasionally, until softened and browned. Remove from the heat and sprinkle with two-thirds of the thyme leaves.
  5. Once the pumpkin and squash are cool enough to handle, scoop the flesh into a food processor or blender, then peel and add the garlic cloves. Add the onion-leek mixture and puree, gradually adding broth until the soup reaches the desired consistency. Taste and adjust the seasoning as needed.
  1. Porcini Crostini
  2. Clean the mushrooms with a damp cloth, scrape off any dirt with a knife, and slice thinly. Heat a drizzle of olive oil in a skillet over medium heat and add the mushrooms, parsley, and a pinch of salt. Cook for 7–8 minutes, stirring occasionally, until the mushrooms are tender and browned.
  3. Toast the bread and top it with the mushrooms. Finely chop the leaves of the remaining rosemary sprig and sprinkle over the mushrooms, followed by the Parmesan. Drizzle with white truffle oil and season with salt and pepper.
  4. Ladle the soup into soup plates and garnish with the remaining thyme leaves and pumpkin seeds if using. Top with the porcini mushroom crostini.

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