Kripalu Recipe: Roasted Pumpkin Soup with Harissa-Maple Mushrooms

Savor the creamy comfort of roasted pumpkin soup, crowned with a vibrant, sweet-and-spicy mushroom topping.

• 1 large butternut squash (approximately 4-6 cups), peeled, seeds removed, and cubed into 1-inch pieces
• 3 cups peeled and diced potato
• 3 tablespoons olive oil
• 1 cup diced onion
• ½ cup diced carrot
• ½ cup diced celery
• 2 tablespoons of butter
• 1 quart stock. Water, vegetable, or chicken
• 1 small bunch of thyme
• 16 oz. Cremini mushrooms
• ¼ cup maple syrup
• 2 tablespoons harissa spice
• 2 tablespoons olive oil

Method: 

Preheat oven to 350 degrees, and on a large baking sheet, toss butternut and potatoes with olive oil and season with salt and pepper. Roast until tender. 30-40 min. 

In a small bowl, toss mushrooms, harissa spice, olive oil, and maple syrup, and roast on a separate baking sheet from the squash. About 10-15 minutes. Set aside when done. 

In a large saucepot, add butter, onions, carrot, and celery. Cook until softened and start to brown slightly. Then add fresh chopped thyme and sauté for a few minutes over medium heat. 

Add squash and potatoes and stock of your choice. Turn down soup to a simmer. Cook for about 10 – 15 minutes. With an immersion blender, blend soup until creamy. Then finish the soup with the harissa mushrooms on top as a garnish for each bowl. 

Yields 4-6 servings