Miso Pumpkin Soup with Oyster Mushrooms
Miso Pumpkin Soup with Oyster Mushrooms features fresh roasted pumpkin and spicy sautéed oyster mushrooms. It's a creamy and flavorful vegan blender soup recipe.
Servings 4
Equipment
- High Speed Blender
Ingredients
- 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
Instructions
- 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.
Notes
For a less spicy soup, use one Thai chili, or substitute with 1/4 teaspoon red chili flakes.