jovianbrew's Spoop Soup

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Description

Pumpkin & chestnut soup with button mushrooms & spring onion from < https://www.pillowfort.social/posts/8324119?page=1&comment=1615050 >

Ingredients

Main chunks:

1 large pumpkin OR 2 medium pumpkins (may end up with an extra half left over) OR 2 medium autumnal red squashes
400g chestnut puree (2x200g packets)
2 punnets of baby button mushrooms
1 bunch (~100g) of spring onions

Soup:

Water
soy sauce OR salt
garlic
black pepper
white pepper
cayenne pepper
loadsa sage
optional Worcestershire sauce (for additional spicy oomphkick)
optional hoisin sauce (for additional sweetness)
optional 1 tin of coconut milk (for additional creaminess)

Cooking Instructions

This is gonna take a WHILE I warn ya
Halve your pumpkin(s) with a bigarse knife and remove the seeds with a bigarse spoon. Believe me, you’ll want a big spoon for this. And there will be many seeds, including in unexpected corners. Patience is required
Put your pumpkin halves into a preheated oven at 200°C for 45 minutes. If they come out not quite soft enough, pop back in for another 5-10 mins
While those are cooking, get your spring onions washed and chopped. We’re using both the green bits and the white bits. Chop your green bits larger and your white bits smaller
- Bung your chopped onion onto a sieve/small strainer immersed in a bowl of cold water and leave there for now to loosen any further grode before you add them to the pot later. This prevents unpleasant dirtcrunch
Now clean your baby button mushrooms and chop each of them in half. These will be your skulls.
Once pumpkin halves are cooked, grab that big spoon again and scoop out all the flesh into a big pot. They should be soft enough for you to get right down to the skin.
Put the chestnut puree in and BLENNNND till smooth
Add in as many cups of water as it takes to make a soupy consistency (large yields will need 5-6 cups, or 4-5 cups plus a tin of coconut milk that you’ll add towards the end) and bring to the boil. You’re gonna need to be stirring regularly now cause this’ll be splappy. Patience required here too
Chuck in your mushrooms, along with your garlic, pepper trio (special emphasis on the white pepper), and choice of sodium
Once the mushrooms are cooking all nice-like, add in your onions
While onions are cooking to preferred level of softness/cooked-crunch, add in loadsa sage and adjust for flavour, optionally using any of the optional options
Once all cooked and tasting fab, YER DONE. AT LAST. -‿-

thoth
2 Oct 2026

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