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Vegan pumpkin soup with mushroom chips

Plant based, healthy and comforting, this vegan pumpkin soup makes no sacrifices in flavor!

Course Soup
Cuisine American, Mediterranean
Keyword chips, mushroom, pumpkin, soup, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author The Hungry Bites


  • 3 tablespoons olive oil
  • 1/3 cup cashew nuts
  • 1/2 cup chopped leeks
  • 1 pound pumpkin in cubes
  • 1 potato in cubes (about 0.25 - 0.5 pounds, 120 -250 grams)
  • 1 small carrot in cubes
  • 3 cups water
  • Grated nutmeg to taste
  • Fresh ginger grated, to taste (about 1 tablespoon ore more!)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cloves
  • Salt and pepper to taste

  • 2 tablespoons olive oil
  • 1/2 pounds oyster mushrooms (pleurotus)
  • 1/2 teaspoon thyme
  • Salt and pepper
  • 2 tablespoons all purpose flour (use corn flour or cornmeal for gluten free option)


  1. Preheat your oven at 350 ℉ (175 ℃)

  2. Put the mushrooms in a clean, large bag and drizzle them with olive oil. Shake to coat well and add thyme and flour. Shake again.

    Place them in a pan, sprinkle with salt and bake for 50 – 65 minutes or until crispy.

    Let them cool in a rack.

  3. In a wide pot add the olive oil and sauté leeks, pumpkins and carrots until caramelized and browned a bit (this caramelization step will give flavor without having to bake the pumpkin).
  4. Add the cashews, the potatoes and the water and reduce heat to a gentle simmer. When the potatoes and pumpkin are tender (about 30 minutes) turn off the heat and let cool a little. Blend until smooth (in a blender or with an immersion blender).

    Add the ginger, nutmeg, cumin, salt and pepper according to your taste.

  5. Serve the soup with some mushrooms on top. Eat.

Recipe Notes

You can double the mushrooms and eat them as a snack the same day.
If you put fresh ginger in the freezer for a while, it will be much easier to grate!