Fall Pumpkin Mushroom Soup
Serves 2
Cooking time: 1h30
Dietary: Vegan, nut free and gluten free
INGREDIENTS:
1 medium pumpkin
10 sprigs of thyme
1 Cup of oat milk
1/2 fennel
1 onion
2 tablespoons tamari
2 mushrooms
Olive oil
2 garlic cloves
2 tablespoons nutritional yeast
METHOD:
Cut the pumpkin in half, drizzle with olive oil and some salt, and roast it (with the skin on) until it is fork tender.
While the pumpkin is roasting, finely dice the onion, garlic and fennel. Roughly chop the mushrooms.
Add some olive oil to a pan and sautée the onion until translucent. Add the sprigs of thyme, garlic, fennel and the cup of oat milk. Bring it all to a boil, and then let it simmer uncovered while the flavours combine. Taste and season the sauce
Once the sauce has thickened and reduced by about half, take the sprigs of thyme out and add the sauce to a blender
In that same pan (no need to wash it), add a tiny bit of olive oil and the mushrooms, letting them sautee for about 5 minutes. Then add the tamari, and allow the mushrooms to caramelise. Add them to the blender, keeping a few out in a bowl to top up the soup with at the end.
Once the pumpkin is fork tender, scoop out the insides and add to a blender, with 2 tablespoons of nutritional yeast.
Blend the soup, and serve it inside the beautiful Pumpkin skin, with some of the gorgeously shiny and caramelised mushrooms as a topping.
