Miso Pumpkin Soup with Oyster Mushrooms features fresh roasted pumpkin and spicy sautéed oyster mushrooms. It’s a super flavorful vegan blender soup recipe that’s perfect for chilly fall days.
Fall is here, and of course that means it’s time to have some fun with everyone’s favorite seasonal gourd: pumpkin.
Don’t get me wrong, I have nothing wrong with pumpkin. It’s just that sometimes pumpkin can taste a little like…nothing.
That’s why I like to pair it with some big time flavor friends. In the case of this soup recipe, I’ve called on miso, chilis, and oyster mushrooms.
The result is a creamy, spicy, and umami-rich soup that will definitely warm you up in more ways than one.
Miso Pumpkin Soup Ingredients
For this recipe you’ll need:
- Sugar pumpkin: also known as pie pumpkin. You’ll need a smaller one that’s around 2-2.5 pounds
- Garlic: aim for a head of garlic that’s on the small side.
- Oyster mushrooms: any variety of oyster, foraged or farmed, work great in this soup
- Vegetable stock
- Coconut milk
- White miso paste
- Coconut Aminos
- Thai Chilis: I love throwing some serious heat at this soup, so I opt for two chilis. For milder soup, just go with one. You can substitute with 1/4 teaspoon of red chili flakes.
- Green onions
- Extra Virgin Olive Oil
- Sesame Oil
How to Make Miso Pumpkin Soup with Oyster Mushrooms
Start by cutting the pumpkin in half width-wise, or around the equator if you will.
Scoop out the seeds with a spoon (save them for roasting), then rub a little olive oil over the inside of the pumpkins and season with sea salt and black pepper.
Scrub the carrots and also cut the onion and garlic clove in half, leaving the skins on.
Line a baking sheet with a mat or parchment paper. Place the garlic cloves cut side down on the sheet, then place the pumpkin halves on top of each garlic half.
Housing the garlic inside the pumpkin is a neat little trick I devised. It not only prevents the garlic from burning, but it also allows the aromatics of the garlic to completely permeate through the pumpkin, resulting in some wonderful garlicky roasted flesh.
Nestle the carrots on the sheet, then drizzle a little olive oil on top of all the vegetables.
Transfer the baking sheet to a preheat 400°F oven and roast for about 50-60 minutes until the pumpkin is extremely tender.
You should be able to pierce it all the way through with a knife with zero resistance.
When the pumpkin is tender, remove it from the oven and allow it to slightly cool. Roughly chop the pumpkin into large chunks, discarding the stem, and transfer it to a high speed blender.
Note eating pumpkin skin: Yes, you can totally eat the skin of a sugar pumpkin! If you are using a true high-speed blender, the skin will just dissolve into the puree as you blitz it. If you are using a standard blender though, I do recommend peeling off the skin before blending to avoid finding unsightly bits of skin in the soup.
Roughly chop the onion and carrots and add them to the blender, and squeeze out the garlic cloves from their skin into the blender.
Add the vegetable stock, coconut milk, miso paste, and coconut aminos to the blender along with a pinch of sea salt.
Select the “soup” setting on your blender if there is one, or simply blitz on high speed for 3-4 minutes until everything is smooth and creamy.
While the pumpkin is roasting, slice the green onion and chilis, and chop or tear the oyster mushrooms into even, bite-size pieces.
Heat two tablespoons of olive oil in a large skillet over medium heat, then add the mushrooms in an even layer.
Cook the mushrooms, undisturbed for about 5 minutes until they have released their liquid and start to brown, then give them a stir and cook for another 4-5 minutes until they are nice and browned all over.
Season the mushrooms with a pinch of salt, then add the green onion, chili, and sesame oil.
Continue cooking for another 2-3 minutes until the onion is soft and the mushrooms are very brown and almost crispy, then remove the skillet from heat.
After pureeing the soup in the blender, divide it into bowls, then top with the oyster mushrooms. Enjoy!
Tasty Related Recipes
Miso Pumpkin Soup with Oyster Mushrooms
- 1 (2-pound) sugar pumpkin
- 1/4 cup extra virgin olive oil divided
- 1 medium yellow onion halved
- 2 carrots scrubbed
- 1 head garlic halved
- 6 ounces oyster mushrooms torn into uniform, bite-size pieces
- 3 green onions sliced
- 2 Thai chilis seeded and minced
- 1 teaspoon sesame oil
- 4 cups low-sodium vegetable stock
- 3/4 cup full-fat coconut milk
- 1/4 cup white miso paste
- 2 tablespoons coconut aminos
- fine sea salt
- freshly ground black pepper
- Preheat the oven to 400°F.
- Cut the pumpkin in half around the equator. Scrape out the seeds and inner membrane, reserving the seeds for roasting. Rub the inside of each pumpkin half with olive oil and season with salt and pepper.
- Line a large baking sheet with a mat or parchment paper. Place the garlic, cut side down on top. Cover each garlic half with half a pumpkin, cut-side down. Place the onion, cut-side down, on the sheet and nestle in the carrots. Drizzle some olive oil over all the vegetables.
- Transfer the baking sheet to the oven and roast until the pumpkin is extremely tender, about 50-60 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the oyster mushrooms, spreading them out in an even layer. Cook the mushrooms, undisturbed, until they release their liquid and start to brown, about 5 minutes.
- Stir the mushrooms and continue cooking until they are brown all over, about 3-4 minutes.
- Season the mushrooms with 1/2 teaspoon of sea salt, then add the onions, chilis, and sesame oil to the skillet. Cook, stirring occasionally, until the onions are tender and the mushrooms are very brown and crispy, about 2-3 minutes. Remove the skillet from heat.
- When the pumpkin has finished roasting, remove the baking sheet from the oven and allow it to slightly cool. Roughly chop the onion, carrots, and pumpkin, discarding the stem, and transfer them to a high-speed blender. Squeeze the garlic cloves out of their skin into the blender.
- Add the vegetable stock, coconut milk, miso paste, and coconut aminos to the blender along with 1/2 teaspoon of sea salt. Blitz on high speed for 3-4 minutes until the soup is smooth and creamy. Season with more sea salt to taste.
- Transfer the soup into bowls and top with the mushroom mixture before serving.
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