- 1 large pie pumpkin cut in half, seeds removed
- 1 tbsp olive oil
- salt & pepper
- 6 tbsp vegan butter
- 2 small shallots, chopped
- 1 tsp fresh thyme, chopped
- 3 tbsp Boku Super Shrooms
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 cup water
- 1 tsp cayenne pepper
- 1/4 teaspoon nutmeg
- 1 tbsp pure maple syrup
- toppings: coconut cream, roasted seeds
- Preheat the oven to 400 degrees F. Cut your pie pumpkin in half or into fourths and remove the seeds. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast the pumpkin for 45 minutes, or until the pumpkin is fork tender. Remove from the oven and allow to cool five minutes. Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the vegetable broth, puree until completely smooth.
- Heat a large pot over medium heat and add the butter and shallots. Saute the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining broth, Boku Super Shrooms, coconut milk, water, cayenne, nutmeg, and maple syrup. Bring the soup to a low simmer and simmer 15-20 minutes.
- Ladle the soup into each bowl and sprinkle with roasted seeds of your choice, and a splash of coconut cream. Enjoy!