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.
Servings: 2 people
Calories: 283kcal
Equipment
Ingredients
...for the soup...
- 600 g Water or Vegetable broth, approx 3 cups - more if you like it thinner
- 500 g Roasted Pumpkin Pulp approx 700g fresh squash
- 2 Onions
- 2 Bay Leaves
- 1 tablespoon Olive Oil
- ½ tablespoon Maple Syrup
- 1 teaspoon 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 tablespoon Liquid Smoke
- 1 tablespoon Olive Oil
- ½ tablespoon Maple Syrup
- ½ teaspoon Smoked Paprika
- 1 pinch Garlic Powder
- 1 pinch Onion Powder
- Salt
- Pepper
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