Vegan Pumpkin Soup with Mushroom Purée

If you're a fan of creamy soup, you will love my pumpkin soup with mushroom and onion purée.

What you'll need:

Pumpkin Soup

• Your favorite fresh pumpkin

• 1 cup coconut cream

• 1 cup almond milk

• 1 teaspoon cumin

• 1 tablespoon table salt

Mushroom Purée

• 8oz baby bella mushroom

• 1 medium yellow onion

• 1 1/2 cups vegetable stock

• 2 cups water

• 1 shallot (optional)

Steps:

1. Boil salted water in a large pot.

2. Chop your pumpkin in large cubes removing the skin and place in boiling water until fork tender (approximately 30 minutes). If you are having difficulty chopping your pumpkin, rub it in olive oil and bake in the oven for 20 minutes at 375° Fahrenheit to soften it.

3. While pumpkin is boiling, prepare your mushroom purée. Place water and vegetable stock in a medium pot and bring to a boil.

4. Roughly chop mushrooms and onions and place in pot with vegetable stock and boil for 20 minutes or until easily fork tender. Once they are tender, remove the pot from the heat and allow to cool for another 10 minutes while you finish your pumpkin soup.

5. Strain water from pumpkin and allow them to cool before handling.

6. Measure 5 cups of softened pumpkin and place into a high power blender along with coconut cream, almond milk, cumin, and salt. Blend until fully combined and a texture similar to pudding. Set aside while you finish your mushroom purée.

7. Measure 1/4 cup of the liquid used to boil the mushroom and onions and place into a food processor. Add the mushrooms and onion into the food processor and blend until smooth.

8. Prepare your optional crispy shallot topping. Julienne your shallot and crisp in a small sauce pan with 1/2 tablespoon olive oil on medium-high heat.

9. Grab a dinner bowl, pour in your pumpkin soup then pour in your mushroom purée in the middle of your soup. Top with crispy shallots and enjoy!

Overview:

This soup is mildly sweet with savory flavors and also very nutritious. Pumpkin is high in fiber and loaded with antioxidants, vitamin A, vitamin C, and potassium. Use your remaining pumpkin for baking!