roasted pumpkin soup mushroom bacon 

Questa ricetta è disponibile anche in italiano

This roasted pumpkin soup is wholesome, tasty and easy to make. Topped with mushroom “bacon” bits for both texture and extra flavour.

Today I am going to present a recipe that is 100% in season, very fun to make and visually very cool to see presented. You can purchase small pumpkin and decide to serve it the carved vegetable for a fun eco-friendly alterative that will also save you some washing up afterwards! roasted pumpkin soup mushroom bacon

Ideal to impress any guests you have coming over, as a starter or as a light main and children especially will love such a fun way to present food.

The aesthetic of the pumpkin shells will really compliment the autumnal style of this recipe.

This delicious soup is very low in calories and very filling at the same time, making it perfect for those who are trying to watch or lose weight without giving up on taste. 

I’ve topped the main soup with some smoke-y air fried crispy mushrooms in the style of bacon. They are simple and really good to make as well, you’ll see.

To make it more filling you can accompany this roasted pumpkin soup with some toasted bread slices (gluten free, if you want to keep this recipe free from gluten) or fragrant vegan croutons.

Also a dollop of vegan cream cheese or yogurt, for a lighter version, for a cold & acidic contrast on top will indeed bring this humble soup to the next level!

Let’s see how to make it 🙂 

Creamy Roasted Pumpkin Soup with Crispy Mushroom “Bacon” Recipe

Ingredients (for 2 servings):
…for the soup…
600 g Water (or Vegetable broth, approx 3 cups)
500 g Roasted Pumpkin Pulp (approx 700g fresh squash)
2 Onions
2 Bay Leaves
1 tbsp Olive Oil
1/2 tbsp Maple Syrup
1 tsp Bouillon (omit if using vegetable broth)
1 pinch Cayenne Pepper
Salt
Pepper
…for the Mushroom Bacon…
150 gr Close Cup Brown Mushroom (or White, or King Oysters)
1 tbsp Liquid Smoke
1 tbsp Olive Oil
1/2 tbsp Maple Syrup
1/2 tsp Smoked Paprika
1 pinch Garlic Powder
1 pinch Onion Powder
Salt
Pepper

Method:
1. Roast the pumpkin seasoned with salt and pepper in the oven at 200° C (390°F) for 50-60 mins or until fork tender. In the last 30 minutes add the onions (peeled and chopped in half). 
2. Once cooked allow to cool down to the touch.
3. Slice the mushrooms 3-4 mm thick.

4. Combine all the ingredients of the marinade in a bowl, then gently stir in the mushroom slices, until well coated. Allow to marinade for 15 minutes.
5. Place on the air fryer basket forming one layer, and cook at 200° C (390° F) for 15 minutes, flipping the mushrooms halfway. Alternatively you can arrange them into a baking tray and bake in the oven for 20 minutes, turning each mushroom slice after 10 minutes.
6. Once you can handle the pumpkin, scoop the flesh out and place in a pot along with the roasted onions. 
7. Pour over the water or broth, add the bay leaves and all the seasonings.
8. Bring it to a boil then simmer for 10 minutes.
9. Remove bay leaves and blend the soup until silky smooth. Adjust the seasoning if needed. If you like it smoother, you can filter it to a sieve.
10. Serve the soup hot, topped with a handful of crispy mushroom bacon and freshly ground pepper. 

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Creamy Roasted Pumpkin Soup with Crispy Mushroom "Bacon"

This roasted pumpkin soup is wholesome, tasty and easy to make. Topped with mushroom "bacon" bits for both texture and extra flavour.

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

• Air Fryer

Ingredients

...for the soup...

• ▢ 600 g (2.50 cups) Water or Vegetable broth, approx 3 cups - more if you like it thinner
• ▢ 500 g (4 cups) Roasted Pumpkin Pulp approx 700g fresh squash
• ▢ 2 Onions
• ▢ 2 Bay Leaves
• ▢ 1 tbsp Olive Oil
• ▢ 1/2 tbsp Maple Syrup
• ▢ 1 tsp Bouillon omit if using vegetable broth
• ▢ 1 pinch Cayenne Pepper
• ▢ Salt
• ▢ Pepper

...for the Mushroom Bacon...

• ▢ 150 gr (2 cups) Close Cup Brown Mushroom or White, or King Oysters
• ▢ 1 tbsp Liquid Smoke
• ▢ 1 tbsp Olive Oil
• ▢ 1/2 tbsp Maple Syrup
• ▢ 1/2 tsp Smoked Paprika
• ▢ 1 pinch Garlic Powder
• ▢ 1 pinch Onion Powder
• ▢ Salt
• ▢ Pepper

2 people

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Instructions

• ▢
  Roast the pumpkin seasoned with salt and pepper in the oven at 200° C (390°F) for 50-60 mins or until fork tender. In the last 30 minutes add the onions (peeled and chopped in half).
• ▢
  Once cooked allow to cool down to the touch.
• ▢
  Slice the mushrooms 3-4 mm thick.
• ▢
  Combine all the ingredients of the marinade in a bowl, then gently stir in the mushroom slices, until well coated. Allow to marinade for 15 minutes.
• ▢
  Place on the air fryer basket forming one layer, and cook at 200° C (390° F) for 15 minutes, flipping the mushrooms halfway. Alternatively you can arrange them into a baking tray and bake in the oven for 20 minutes, turning each mushroom slice after 10 minutes.
• ▢
  Once you can handle the pumpkin, scoop the flesh out and place in a pot along with the roasted onions.
• ▢
  Pour over the water or broth, add the bay leaves and all the seasonings.
• ▢
  Bring it to a boil then simmer for 10 minutes.
• ▢
  Remove bay leaves and blend the soup until silky smooth. Adjust the seasoning if needed. If you like it smoother, you can filter it to a sieve.
• ▢
  Serve the soup hot, topped with a handful of crispy mushroom bacon and freshly ground pepper.

Nutrition

Calories: 283kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Potassium: 1394mg | Fiber: 4g | Sugar: 19g | Vitamin A: 21614IU | Vitamin C: 31mg | Calcium: 123mg | Iron: 3mg

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