Soups

As Pinch of Fancy continues to grow, we’re always looking for ways to better align with our mission: to offer products that are all natural, thoughtfully sourced, and mindfully crafted.

After much consideration, we’ve decided to switch from frozen soups available at every market to something even better, fresh, ready-to-heat-and-eat soups, available through pre-order only.

Purchase Our Pinch Of Fancy Fresh Soups

Moroccan Spiced Butternut Squash

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Southwestern Black Bean Soup

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Mulligatawny Soup

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Berbere Spiced Tomato Lentil Soup

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Mushroom Farro Soup

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Soup Recipes

Our soups are thoughtfully designed to bring the essence of gourmet cooking into your home. With just a few fresh ingredients and our expertly crafted Chef-Crafted Spice Blends, you can effortlessly recreate these delicious recipes in your own kitchen. Each blend is carefully curated to ensure a perfect balance of flavors, making it easy to prepare meals that are both convenient and restaurant-quality.

Mushroom Farro Soup

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Moroccan Spiced Butternut Squash Soup

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Mulligatawny Soup

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Pinch of Fancy

Chef crafted spice blends made with ingredients that are thoughtfully sourced. All spices are toasted, ground, and hand mixed in small batches for maximum freshness and superiority.

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Mushroom Farro Soup

Ingredients

2 Tablespoons – vegetable oil
16 ounces baby bella (crimini) mushrooms, cleaned well and halved and sliced
1 cup diced Spanish onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, minced
8 ounces white button mushrooms, cleaned and chopped
6 cups of low sodium broth (chicken, beef, or vegetable)
1 Tablespoon Pinch of Fancy’s Oh Mama!
1 cup farro, rinsed
¾ cup Madeira wine
Kosher salt to taste
Cracked black pepper to taste

Instructions

1. In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering but not smoking. Add baby bella mushrooms and cook until mushrooms, soften and begin to brown. (approximately 5 minutes or so).
2. Remove the cooked mushrooms from the Dutch oven and set them aside.
3. Place the same pan back on the burner and add a little more vegetable oil. Once the oil is hot, add onions, garlic, celery, carrots and chopped mushrooms. Season your vegetables with salt, pepper, and Oh Mama! Cook for 5-10 minutes, or until softened, over medium-high heat. Stirring often.
4. Deglaze the pan with Madeira wine to get all the delicious bits off the bottom of the pan. Add the farro and stir to combine.
5. Add the cooked mushrooms back to the pot then, add the broth. Bring the soup up to a rolling boil and allow to cook for 5 minutes then turn the heat down to low.
6. Cover the pot and allow soup to simmer over low heat for about 30 minutes or until the farro is tender and cooked through.
7. Adjust the seasoning with salt, pepper and Oh Mama!
8. Serve with a piece of crusty bread and enjoy!

 

This recipe is loaded with dried mushrooms, shallots, garlic, chilis and herbs, this savory umami mushroom blend is your go-to seasoning for adding depth and richness to any meal.

Pinch Of Fancy’s Oh Mama! Spice Blend Ingredients

Dried boletus luteus mushrooms, onions, shallots, dried porcini mushrooms, kosher salt, chilis, thyme, garlic, rosemary, black pepper

Moroccan Spiced Butternut Squash Soup

Yields 8 to 10 servings

Ingredients

1 large butternut squash
1 medium sized white onion diced
½ leek diced
2 apples peeled and diced
2 large russet potatoes, peeled and diced
2 Tablespoons Pinch of Fancy’s Ras El Hanout
1 teaspoon cinnamon
1 tablespoon honey
Kosher salt to taste
2 tablespoons vegetable oil


Instructions

1. Preheat the oven to 350°
2. Cut the butternut squash in half from end to end.
3. Remove the seeds, cut each half of squash in half again and place squash onto a sheet pan.
4. Drizzle oil over the squash and season with ras el hanout, cinnamon and kosher salt.
5. Place squash into the oven and roast until softened. Remove from oven and set aside to cool.
6. While the squash is roasting in the oven, Place a large soup pot on medium high heat.
7. Once the pot is hot, add the oil.
8. Add the onions and leeks and sauté until slightly browned.
9. Add the apple pieces and continue to cook. Season with ras el hanout and salt.
10. Once the apples have begun to soften, add the potatoes and approximately 2 cups of water.
11. Allow the mixture to come to a boil then turn the heat down to medium and simmer, stirring often.
12. When the butternut squash is cooled enough to handle, scoop the squash out of the skin and add to the soup pot.
13. Once the potatoes are soft enough, blend the soup until it is smooth. 
14. Adjust the consistency of the soup by adding more water if necessary.
15. Add the honey and adjust the seasoning to your liking.

Additional Instructions

Run the soup through a fine mesh strainer to remove any fibrous material if you want a more luxurious velvety soup. I like to use a combination of butternut squash which has a high moisture content and kabocha or buttercup squash which has a much lower moisture content for this soup to create the perfect consistency, texture, and flavor.

Pinch Of Fancy’s Ras El Hanout Spice Blend Ingredients

Cumin, coriander, granulated garlic, cardamom, dry mustard, chilis, black pepper, allspice, orange peel, nutmeg, citric acid, fennel seed, caraway, cinnamon, ginger, mace, clove, star anise, rose petals, lavender

Mulligatawny Soup

Yields 1 gallon

Ingredients

2 oz vegetable oil
1 cup diced carrots
1 cup diced celery
1 cup diced spanish onions
½ cup diced leeks
½ cup diced red peppers
1 cup peeled and diced butternut squash
2 each peeled and diced apple
4 cloves minced garlic
1 Tablespoon minced fresh ginger
1 each chopped tomatoes (Pomi 13.8 oz)
2 Tablespoons Pinch of Fancy Vadouvan
1/8 teaspoon cayenne pepper
16 ounces green lentils (rinsed)
8 cups water
1 tablespoon lemon juice
1 can coconut milk (13.5 ounce)
kosher salt to taste
cracked black pepper to taste
Honey 1 Tablespoon

Instructions

1. Heat vegetable oil in a large heavy bottom pot on medium heat.
2. Add the carrots, celery, onions, leeks, garlic, ginger and peppers. Cook until the vegetables start to brown and become translucent.
3. Add the apple and butternut squash. Season with vadouvan, cayenne, salt, and pepper. Stir until everything is evenly coated with spice.
4. Add the tomatoes and rinsed lentils. Stir mixture until evenly distributed and then add 4 cups of water.
5. Turn the heat to medium low heat and simmer the soup until the lentils cook. Stirring the soup often so it doesn’t stick. If you need to add more water you can. I recommend adding water as needed and not starting out with the whole amount at first. You may not need all 8 cups.
6. When the lentils are cooked, add the coconut milk and lemon juice.
7. Adjust seasoning as needed. I like to add honey at the end to help with any bitterness from the spices. A touch of honey helps to round out the flavors.
8. Enjoy.

Pinch Of Fancy’s Vadouvan Spice Blend Ingredients

Dried shallots, mustard seeds, turmeric, coriander, granulated garlic, dried onion, cumin, fenugreek, chilis, powdered ginger, kosher salt, cardamom, clove, nutmeg, cayenne pepper, peppercorns, star anise, fennel seed