Roasted Pumpkin and Mushroom Soup with Crispy Sage
A creamy roasted pumpkin and mushroom soup made with butternut squash, miso glazed mushrooms, crispy sage, fresh herb oil, and tangy vegan yogurt. Rich in autumn flavours, naturally creamy, and completely vegan, gluten free, and refined sugar free.
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
Serving Size: I designed this recipe to make two generous portions, perfect for enjoying as a main course. However, you can easily divide it into four smaller servings if you prefer a lighter dish or want to serve it as an elegant autumn starter.
Make ahead: The pumpkin soup can be prepared in advance and refrigerated in an airtight container for up to 3 days. Store the mushrooms separately and add the yogurt, herb oil, and crispy sage when serving.
Freezing: The pumpkin soup base can be frozen for up to 2 months without the toppings.
Soup consistency: Start with 300 ml of stock and gradually add more if necessary. A thicker consistency works particularly well when serving the mushrooms on top.
Original Recipe & Sharing: This is an original recipe created and developed for INUMAMI. If you try it and would like to share your version, I would love to see it! Feel free to tag me on Instagram @theinumami or credit inumami.com when sharing the recipe or your photos. Thank you for supporting!
Nutrition
Serving: 600grCalories: 656kcalCarbohydrates: 63gProtein: 9gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gSodium: 858mgPotassium: 1782mgFiber: 12gSugar: 17gVitamin A: 40807IUVitamin C: 96mgCalcium: 255mgIron: 4mg