Reveling in Autumn and a Pumpkin Mushroom Soup Recipe

Autumn easily ranks as my favorite season and being back in the northeast just thrills me to my toes. I know you know, because I practically chant it like a mantra. I think sometimes that falling in love with Autumn is something that will always call your soul back to a seasonal place. The windows are open, the kitchen is begging for a pot of soup or casserole in the oven and I pause to watch leaves blowing down from the trees at least 10 times a day. The temps are cool at night and perfect for sleeping and I can see the tone on the leaves prepping to burst into crimson and yellow and orange.

I love Autumn so much that I even let the Home Cooking Goddess take MY picture in the pumpkin patch at Terrain – a magickal, pinteresty-in-person wonderland in Glen Mills, Pennsylvania. It’s weird to be in front of the camera, but how could I resist with that gorgeous gourd?


Pumpkin Mushroom Soup was a recipe that my Mom was given many moons ago (like over 35 years) from the Chef  at one of our favorite restaurants here in Delaware when I was growing up – The Back Burner. It is tucked in the tiny town of Hockessin and still open after all these years and still serving Pumpkin Mushroom Soup. Mom modified this recipe somewhat so this is the way we make it and love it and make it again. I have had the soup again at the Back Burner and it still tastes as good as I remember.

This is my October soup. I tend to make it towards Halloween but this year, I am ready NOW. You can swap the chanterelles for white mushrooms or baby bellas. To get the flavor how you like it, taste, adjust spices, and taste again. Standing over the soup pot taste testing will not be a hardship, I promise. I do use canned pumpkin and the Libby’s works fine, but again, swap out for fresh if you are inclined.

Adorn before serving with pepitas, a flavored olive oil (I used Santa Fe Chili Smoked Olive Oil & have also used walnut oil), nuts, and/or a dab of sour cream or creme fraiche.

Creamy Pumpkin Soup with Chanterelle Mushrooms and Smoked Chili Olive Oil The Hungry Goddess


  • 2-3 TB butter
  • 1/2 lb rough chopped chanterelle mushrooms (or more if you would like – I sometimes use a pound )
  • 1/2 cup chopped onion
  • 2 TB flour
  • 3 cup chicken broth or vegetable broth to keep it vegetarian
  • 2 cup pumpkin (canned pumpkin works great)
  • 1 cup cream (half and half works well too!)
  • 1 – 2 TB honey
  • 1 – 2 TB curry (or more to taste)
  • S&P to taste


In soup pot, saute mushrooms in butter and then remove.

In same soup pot, saute onions and then stir in broth, flour and pumpkin and bring to a boil.

Add honey, curry, S&P and return mushrooms.

Add cream or half & half and then heat on low to medium heat.

Serve with chosen garnish and enjoy!

Recommended Garnishes:

  • Drizzle of Santa Fe Chili Smoked Olive Oil or other flavored oil like Walnut
  • Toasted pepitas
  • Sour Cream or Creme Fraiche dollop
  • Croutons (NOT package – make your own!!)
  • Toasted Walnuts or hazelnuts

Whatever you decide, just make it. You’re welcome. AND HAPPY PUMPKIN SEASON!

Here are 6 Reasons to Eat More Pumpkin (if you need them!)

Pumpkin Soup with Chanterelle Mushrooms and Smoked Chili Olive Oil The Hungry Goddess

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