Blend

Pumpkin Soup With Porcini Crostini

by:
November  2, 2021
5 Stars
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

Test Kitchen Notes

It's hard to think of anything more comforting and soul-warming than a big bowl of pumpkin soup...so might as well top it with porcini mushroom crostini, right? Might as well go big as the temperatures start to fall and sweaters are being pulled out from the back of the closet. In this recipe, toast, mushrooms, pumpkin soup...they all come together to create the best comfort food dinner we can think of. Featuring aromatics like onions, garlic, and leeks, as well as lots of fresh herbs like parsley, rosemary, and thyme, this soup is a great way to use up pantry and produce ingredients and is super-easy to put together. While the pumpkin and spaghetti squash roast in the oven (we love the texture and taste of this squash combination), which takes about 40 minutes, the onions and leeks are softened and browned on the stovetop. Purée it all together along with some vegetable or chicken broth, and the soup is basically ready to go.

But the cherry on top for this recipe is definitely the porcini mushroom crostini. You don't want to skip making it, as it makes this soup totally unforgettable, and everyone you serve this to will appreciate the extra effort. Tender mushrooms are arranged on some toasted bread, then topped with an amazing flavor combination of fresh rosemary, shaved Parmesan, and a drizzle of white truffle oil. Doesn't get much better than that! You'll find yourself making this crostini on its own for a snack or to top any other favorite soups. —The Editors

  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 4 to 6
Ingredients
  • Pumpkin Soup
  • 1 pumpkin (about 3 pounds/1½ kilograms)
  • 1 spaghetti squash (about 3 pounds/1½ kilograms)
  • 2 garlic cloves, unpeeled
  • 1 sprig rosemary
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 1 yellow onion, sliced
  • 1 leek, sliced
  • 3 sprigs thyme, leaves picked
  • 4 cups vegetable or chicken broth, warmed
  • Porcini Crostini and Assembly
  • 4 large porcini mushrooms
  • Extra-virgin olive oil, for drizzling
  • 1 garlic clove, finely chopped
  • 3 sprigs parsley
  • Kosher salt
  • 4 thick slices country bread
  • 1 sprig rosemary
  • 4 tablespoons shaved Parmesan
  • White truffle oil, for drizzling
  • Freshly ground pepper
  • Toasted pumpkin seeds, for serving (optional)
  • 1 sprig thyme, leaves picked
In This Recipe
Directions
  1. Pumpkin Soup
  2. Heat the oven to 425°F.
  3. Wash and halve the pumpkin and spaghetti squash; scoop out the seeds. Cut both into large pieces. Arrange on a baking sheet with the unpeeled garlic cloves and rosemary sprig; drizzle with the oil. Season with salt and pepper, stir to coat with the oil, and bake for 30 to 35 minutes, until the pumpkin and squash are tender.
  4. Meanwhile in a medium skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and leek; season with salt. Cook, stirring occasionally, for about 10 minutes, until softened and browned. Remove from the heat and sprinkle with 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. Add the onion mixture. Purée, gradually adding the broth, until the soup reaches the desired consistency. Taste and adjust the seasoning as needed.
  1. Porcini Crostini and Assembly
  2. Clean the mushrooms with a damp cloth, scrape off any dirt with a knife, and thinly slice. In a medium skillet over medium heat, heat a drizzle of oil. Add the mushrooms, garlic, parsley, and a pinch of salt. Cook, stirring occasionally, for 7 to 8 minutes, until the mushrooms are tender and browned.
  3. Toast the bread, then top with the mushrooms. Finely chop the leaves of the rosemary sprig and sprinkle over the mushrooms, followed by the Parmesan. Drizzle with the truffle oil; season with salt and pepper.
  4. Ladle the soup into bowls and garnish with the thyme leaves and pumpkin seeds, if using. Top with the porcini mushroom crostini.

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