Pumpkin Reishi Soup Recipe

If you’re as wild about soup season as we are, you’ll love this comforting recipe with pumpkin, a fall all-star. Vibrant curry powder lends extra flavor, while rich coconut milk cools everything down. And it gets even better—a scoop of reishi mushroom powder works as an adaptogen to help your body stay balanced. Now that’s our idea of the ultimate plant-powered meal.

Pumpkin Reishi Soup

Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 50 minutes

Ingredients

For the soup:
2 tablespoons extra virgin olive oil
2 large shallots, minced
2 garlic cloves, minced
1 teaspoon sea salt
2 tablespoons tapioca flour
1 tablespoon curry powder
5 cups vegetable stock
2 (15-ounce) cans pumpkin purée
1 (13.5-ounce can) coconut milk
3 tablespoons OM Reishi Mushroom Superfood Powder

For the topping:
2 tablespoons extra virgin olive oil
½ pound assorted mushrooms
¼ cup toasted pumpkin seeds

Instructions

Make the soup:
Add olive oil, shallots, and garlic to a large stock pot; sauté until soft, about 4 to 5 minutes. Add salt and cook for another 5 minutes, then add tapioca flour and curry powder. Slowly add half the stock, stirring gently, then add remaining stock and bring to a boil. Add the pumpkin, coconut milk, and reishi powder; stir well, then simmer for 10 minutes. Using an immersion blender, blend until soup is smooth.

Make the toppings:
Add olive oil to a large sauté pan set over medium-high heat. Add mushrooms in a single layer, and let sit until caramelized, about 2 to 3 minutes. Toss, and continue sautéing until tender, about 5 to 7 minutes more. Ladle soup into bowls, then top with mushrooms and pumpkin seeds.

Recipe credit: Angela Gaines