Pumpkin Mushroom Soup


Okay there is something I need to say and some of you might not like this but it’s important to just get it off my chest…

I don’t like pumpkin flavor anything. I know. I’m basically a Fall failure. The basic bitch in me is just as disappointed as you are.

But there is good news. I LOVE mushrooms. So when I made this Pumpkin Mushroom Soup, I was pleasantly surprised that maybe I can tolerate a little pumpkin spice in my life. And in fact it was actually a pretty perfect combination. The best part is that I made this soup in less than 30 minutes with less than 10 ingredients, but it tastes like it’s been simmering all day.

So, It’s Pumpkin Spice Everything from now on and Fall is officially Here!! Even if it is 89 degrees outside…

Pumpkin Mushroom Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 bag crimini mushrooms
2 cups vegetable broth
1 cup water
1 can organic pumpkin purée
2 tablespoons coconut flour
I medium onion
Olive oil
1/2 cup almond milk
Garlic Powder
Pumpkin Pie Spice
Liquid Aminos or Soy Sauce
Salt & Pepper to taste
Nooch* always optional


1. Chop your onion and throw in the soup pot with a few tablespoons olive oil on medium/low heat. You want these to get soft and translucent.

2. Make a roux – It’s not as fancy as you think. Add a few more tablespoons of olive oil to the onions and sprinkle in a few tablespoons of coconut flour (you can use any flour you like but I love coconut flour, it has a nice light flavor & it’s gluten free so you can be in style too) As soon as you sprinkle in your flour start mixing to get it incorporated well. It should look like a paste. Cook it through until it’s light brown.

3. Once your roux is light brown, add your vegetable broth and water, mix well to get all the lumps out. This will thicken nicely.

4. Next, add your can of pumpkin puree. Usually this will have no salt. I bought the pure pumpkin puree because I didn’t need any unnecessary additives. Mix well. Taste. So Bland, right?

5. Add seasonings. Lots of salt, pepper, garlic powder, and the most important ingredient Pumpkin Pie Spice. I bought this at Trader Joe’s. It’s basically just, cinnamon, nutmeg, ginger, cloves, cardamom, & lemon peel. It’s actually pretty fantastic.

6. While the soup is simmering, roughly chop your mushrooms into small pieces and throw in a saute pan with a little olive oil. Once these get brown and juicy add a little dry thyme and liquid aminos or soy sauce. This will give your mushrooms the earthiest flavor. It’s exactly what you want for this soup.

7. Finally, mix your mushrooms in with your soup, stir well and let the flavors marry for a few minutes. Taste again to make sure your seasoning is on point. I added a little nooch here because it was just exactly the nutty flavor I felt was missing. You can opt to leave that out and season as you like. I also like to swirl in a little almond milk right at the end for that rich creaminess that I think every soup needs.


That’s it! Pair with an earthy grilled cheese & Enjoy it Veganly Much!

Originally Posted on: September 20, 2015

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