As the air turns crisp and the days grow shorter, there’s nothing more comforting than a warm, velvety bowl of homemade soup. This Pumpkin & Mushroom Soup is the perfect autumn companion—earthy, nourishing, and deeply soothing. With roasted pumpkin, aromatic spices, and a boost of mushroom and pumpkin powders, it’s a seasonal bowl that feels both grounding and indulgent.

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🥣 Pumpkin & Mushroom Soup

Ingredients

- 1 medium pumpkin, chopped and roasted

- 3 garlic cloves, crushed

- 2 onions, sliced

- 2 tsp Organic Turmeric Powder

- 2 tsp ground coriander

- 2 vegetable stock cubes dissolved in 2 pints boiling water

- 1 tbsp Organic Seven Mushroom Blend

- 1 tbsp Organic Pumpkin Protein Powder

- ¼ cup coconut yogurt

- 1 tsp harissa paste

- Organic Pumpkin Seeds (for topping)

- Fresh coriander (to garnish)

- Organic Coconut Oil (for frying)

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Instructions

Step 1: Roast the Pumpkin
Preheat your oven and roast the chopped pumpkin until soft and caramelized at the edges. This adds natural sweetness and depth to the soup.

Step 2: Sauté the Aromatics
In a large pot, heat a little coconut oil. Add sliced onions and crushed garlic, cooking until fragrant. Stir in the turmeric and ground coriander and allow the spices to bloom.

Step 3: Build the Soup Base
Add the roasted pumpkin to the pot, then pour in the hot vegetable stock. Bring to a gentle simmer to let the flavors meld.

Step 4: Blend Until Velvety
Use a blender or immersion blender to blend the soup until smooth and creamy. Stir in the mushroom powder and pumpkin protein powder, mixing until fully incorporated. Season to taste.

Step 5: Serve & Garnish
Ladle the soup into bowls (or into a hollowed pumpkin for a festive touch!). Swirl in coconut yogurt and a small spoonful of harissa paste. Finish with pumpkin seeds and a sprinkle of fresh coriander.

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🍁 Perfect for Autumn

This nourishing bowl is warming, comforting, and rich in seasonal flavors—ideal for cozy evenings, meal prep, or sharing at a fall gathering.