There are many ways to make pumpkin soup, but my favourite recipes are those that bring something unexpected to the table. A different texture, an interesting contrast, or an ingredient that transforms something familiar into something a little more exciting.
This pumpkin and mushroom soup is exactly that.
And like all my recipes on INUMAMI, this one is entirely vegan, gluten free, and made without refined sugar.
Why Pumpkin and Mushrooms Work So Well Together
Pumpkin and mushrooms are two of my favourite autumn ingredients, but for completely different reasons. Pumpkin has a naturally sweet, delicate flavour that becomes deeper and more concentrated when roasted. Mushrooms, on the other hand, bring earthy, savoury notes and a distinctly meaty texture. Together, they create a beautiful balance.
In this recipe, I prefer to keep the mushrooms separate rather than blend them into the pumpkin soup. This way, the squash retains its beautiful orange colour and velvety texture, while the mushrooms become a substantial, flavourful topping.
The miso glaze adds another layer of complexity. Its savoury, fermented flavour contrasts with the sweetness of the roasted butternut squash, making the finished soup more interesting without requiring an elaborate cooking technique.
Ingredients for This Pumpkin and Mushroom Soup
Although the finished dish looks quite elaborate, it is made with simple seasonal ingredients.
One of the things I love most about this recipe is how incredibly customisable it is. You can use the roasted pumpkin soup as your starting point and experiment with entirely different toppings, depending on what you have available or what you feel like eating. Think of it as a beautiful autumn canvas, ready for your own combinations of flavours and textures.
Butternut Squash
I use butternut squash because I love its delicate sweetness and particularly creamy texture once blended.
Roasting it before making the soup is essential to this recipe. The edges become slightly caramelised, the flavour intensifies, and the final soup develops a richer taste than it would if the squash were simply boiled.
Substitutions: You can also use another culinary pumpkin variety, although you may need to adjust the amount of vegetable stock depending on its water content.
Mushrooms
Use whichever mushrooms you prefer! I used a mix of different varieties here, which I actually recommend, as it brings a lovely variety of textures to the dish. What really matters is how we cook them, so when it comes to choosing the mushrooms, feel free to experiment!
White Miso Paste
Miso is the ingredient that gives the mushrooms their distinctive savoury depth. I prefer white miso for this recipe because it has a relatively mild flavour that complements the natural sweetness of the squash. The glaze also contains agave syrup for balance and lemon juice for acidity.
If you enjoy miso pumpkin soup, this is a slightly different way to combine those flavours: instead of blending the miso directly into the soup, I use it to glaze the mushrooms.
Fresh Sage, Parsley and Dill
I use fresh herbs in two different ways. The sage leaves are briefly fried in olive oil until crispy, creating a fragrant topping that works beautifully with roasted pumpkin.
The parsley and dill are finely chopped and mixed with extra virgin olive oil and lemon zest to create a fresh herb dressing, somewhat reminiscent of a simple chimichurri. I keep the dill quantity relatively small because its flavour can easily become dominant.
Substitutes: You can also experiment with different herbs, or simply use parsley without the dill. If you prefer a slightly bolder flavour, try adding some fresh coriander. Alternatively, lemon thyme is a lovely option if you want a more pronounced citrusy note.
Vegan Yogurt Cream
The yogurt adds a refreshing acidic contrast to the sweetness of the soup and the richness of the mushrooms. I use unsweetened soy yogurt mixed with a little lemon juice.
How to Make Roasted Pumpkin and Mushroom Soup
There are several components to this recipe, but most can be prepared while the butternut squash is roasting.
1. Roast the Butternut Squash
Preheat the oven to 200°C fan. Peel the butternut squash, remove the seeds, and cut the flesh. Arrange them on a baking tray with garlic and herbs if you have.
Drizzle with olive oil, season with salt and black pepper, and roast for approximately 30 to 35 minutes, turning halfway through. The squash should be tender, with lightly golden edges.
2. Prepare the Herb Oil and Yogurt
While the squash is roasting, finely chop the parsley and dill. Mix with olive oil, fresh lemon zest, and a pinch of salt.
In a separate bowl, combine the unsweetened vegan yogurt with lemon juice and salt. If necessary, add a little water or soy milk until the yogurt is thin enough to drizzle over the soup.
Tip:Whenever I want to create perfectly shaped drops or have more control over plating with fluid sauces and creams, I use these squeeze bottles with precision tips. Trust me, they are absolute lifesavers! They make decorating your dishes so much easier and help you achieve that beautiful, restaurant quality presentation at home.
3. Prepare the Miso Glazed Mushrooms
Heat a wide frying pan with olive oil over medium high heat. Add the mushrooms in a single layer and allow them to develop a golden surface before turning.
Meanwhile, combine white miso, maple syrup, and water in a small bowl. Once the mushrooms are cooked and any released moisture has evaporated, reduce the heat and add the glaze.
Toss briefly until the mushrooms are evenly coated and glossy, then finish with a little lemon juice.
4. Fry the Sage Leaves
Heat a small amount of olive oil in a separate pan. Add the completely dry sage leaves and fry for approximately 15 to 30 seconds, just until crisp. Transfer them immediately to absorbent paper. Be careful not to overcook them, as sage can become bitter when burnt.
5. Blend the Pumpkin Soup
Transfer the roasted squash and peeled roasted garlic into a blender. Add warm vegetable stock gradually and blend until completely smooth. Adjust the seasoning with black pepper, salt, and a small pinch of nutmeg ( totally optional).
I like this pumpkin soup quite thick because it creates a beautiful base for the mushroom topping.
Pumpkin Soup Garnish: How to Make It Beautiful and Delicious
I believe garnishes should do more than simply decorate a dish. Every element should contribute something to the overall flavour or texture. And this recipe is a perfect example of how a few carefully chosen toppings can transform a simple soup.
Start by pouring the warm pumpkin soup into a wide, shallow bowl. Arrange the miso glazed mushrooms in the centre, leaving some of the orange soup visible around them.
Drizzle the herb oil and lemon yogurt around the mushrooms, allowing the green and white colours to contrast naturally with the pumpkin. Finish with the crispy sage leaves. The result is a colourful, seasonal dish with several distinct layers of flavour.
My Tips for the Best Creamy Pumpkin and Mushroom Soup
Roast rather than boil the pumpkin. Roasting concentrates the squash’s flavour and gives the soup a naturally richer taste.
Do not add all the vegetable stock at once. Start with a smaller quantity and gradually increase it until you reach your preferred consistency.
Cook the mushrooms in a hot, uncrowded pan. This helps them develop golden edges rather than steam in their own moisture. Cook them in batches if necessary.
Add the miso glaze towards the end. Miso and maple syrup can burn if exposed to high heat for too long.
Keep the yogurt tangy. The lemon is important because it balances the sweetness of the squash.
Add crispy sage just before serving. This preserves its delicate texture.
Developing a Vegan Recipe
I created this recipe with autumn in mind, inspired not only by its seasonal ingredients but also by its extraordinary colours. Rich, warm, and intense.
What I imagined was a forest floor covered in orange leaves falling from the trees, the earthy tones of the soil, mushrooms emerging from the ground, the colours of tree bark, and even the first delicate traces of snow (courtesy of the yogurt sauce!).
I wanted to capture that entire autumn landscape on a plate, transforming its colours, textures, and atmosphere into something you could actually taste.
Looking for an original recipe created especially for you, your business, or your magazine? You can find all the information on my recipe development page and get in touch to discuss your ideas. I would love to hear about your project and explore how we can bring it to life together!
FAQ’s
Absolutely. Butternut squash is my preferred choice for this recipe because of its creamy texture and naturally sweet flavour, but other cooking pumpkins, such as kabocha or red kuri, also work well.
Yes, although the result will be different.
Blending the mushrooms into the soup will create a more uniform pumpkin and mushroom flavour, but it will also change the colour and texture. Personally, I prefer keeping the mushrooms as a topping because their golden, glazed surface provides a wonderful contrast to the creamy soup.
Yes, provided that you use gluten free vegetable stock and a certified gluten free miso paste. Some miso varieties contain barley, so always check the ingredients.
Yes. In fact, the soup base is excellent for preparing in advance. Keep the pumpkin soup refrigerated in an airtight container for up to three days. Store the cooked mushrooms separately and use within two days. Reheat both thoroughly before serving, and prepare the yogurt dressing and crispy sage close to serving time. The plain pumpkin soup also freezes well for up to two months. I recommend freezing it without the toppings.
Roasted Pumpkin and Mushroom Soup with Crispy Sage
Equipment
- 1 Knife
Ingredients
For the Roasted Pumpkin Soup
- 750 g Butternut squash peeled, deseeded and cubed
- 2 Cloves Garlic unpeeled
- 20 ml extra virgin olive oil
- 300 ml Vegetable stock warm
- 1 pinch ground nutmeg
- Salt and freshly ground black pepper to taste
For the Miso Glazed Mushrooms
- 250 g Mixed mushrooms cleaned and cut into pieces
- 10 g White Miso gluten free
- 5 g Maple Syrup
- 15 ml water
- 5 ml Fresh Lemon Juice
- 10 ml extra virgin olive oil
For the Crispy Sage
- 10 to 12 Fresh sage leaves
- 2 tbsp extra virgin olive oil for frying
For the Fresh Herb Oil
- 12 g Fresh flat leaf parsley
- 3 g Fresh dill
- 35 ml extra virgin olive oil
- 1 pinch finely grated lemon zest
- 1 pinch salt
For the Lemon Yogurt Sauce
- 70 g Unsweetened Soy Yogurt
- 5 to 10 ml fresh lemon juice
- 1 pinch Sea Salt
- Water As needed to adjust consistency
Instructions
- Preheat the oven to 200°C (390°F), fan setting. Arrange the cubed butternut squash and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Spread in a single layer and roast for 30 to 35 minutes, turning halfway through, until the squash is tender and lightly caramelised.
- Finely chop the parsley and dill. Combine them in a small bowl with the extra virgin olive oil, lemon zest, and a pinch of salt. Mix well and set aside.
- In a separate bowl, mix the vegan yogurt with 5 ml lemon juice and a pinch of salt. Taste and add more lemon juice if needed. Add a few drops of water until the mixture reaches a smooth, pourable consistency.
- Heat the olive oil in a large frying pan over medium high heat. Add the mushrooms in a single layer and cook for approximately 3 to 4 minutes without stirring too frequently, allowing them to develop golden edges. Turn and continue cooking for another 3 to 4 minutes, until nicely browned and any released moisture has evaporated.
- In a small bowl, whisk together the white miso paste, maple syrup, and water until smooth. Reduce the heat under the mushrooms and pour in the glaze. Toss for approximately 30 to 60 seconds, until the mushrooms are evenly coated and glossy. Remove from the heat and finish with fresh lemon juice.
- Heat the olive oil in a small frying pan over medium heat. Add the completely dry sage leaves and fry for approximately 15 to 30 seconds, until crisp. Remove immediately and place on absorbent paper.
- Transfer the roasted squash to a blender. Squeeze the softened garlic cloves out of their skins and add them to the squash. Pour in 300 ml of warm vegetable stock and blend until completely smooth, taking care to vent steam safely. Gradually add more stock if necessary, until the desired consistency is reached. Season with nutmeg, salt, and freshly ground black pepper.
- Divide the warm pumpkin soup between two shallow bowls. Arrange the miso glazed mushrooms in the centre. Drizzle with fresh herb oil and lemon yogurt, creating small drops or decorative lines. Finish with crispy sage leaves and serve immediately.
Notes
Nutrition
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