Roasted Mushroom Pumpkin Soup

Roasting turns humble mushrooms and sugar pumpkin into a deeply savory American autumn soup. Blended with apple cider, thyme, and sage, it carries warm spice notes of cinnamon and nutmeg in every spoonful.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 210 cal
• 7g protein
• 28g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1 lb fresh mixed mushrooms (cremini and shiitake)
• 2 cups cubed sugar pumpkin or pie pumpkin
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pumpkin seeds
• 2 tbsp chopped chives

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Wipe mushrooms clean, tear larger ones into bite-size pieces, and toss them on the pan with the pumpkin cubes, roughly chopped onion, smashed garlic, thyme sprigs, and sage.
3. 3Drizzle everything with olive oil, season with salt, pepper, cinnamon, and nutmeg, then spread in a single layer so the vegetables can caramelize.
4. 4Roast 25–30 minutes, stirring once halfway, until the mushrooms are deeply browned at the edges and the pumpkin is fork-tender and lightly caramelized.
5. 5Discard the woody thyme stems. Transfer the roasted vegetables and any pan juices to a blender or soup pot.
6. 6Pour in the vegetable broth and apple cider. Blend until completely smooth and silky, or leave a few mushroom pieces chunky if you prefer texture.
7. 7Return the soup to a medium saucepan and warm over medium heat for 5–7 minutes until it gently simmers and the flavors marry. Taste and adjust salt.
8. 8Ladle into bowls, top each with toasted pumpkin seeds and a sprinkle of fresh chives for brightness.
9. 9For lunch packing, cool completely then portion into jars; reheat gently and add the seed garnish just before eating so it stays crunchy.