Pumpkin Reishi Mushroom Soup Recipe

Pumpkin “Reishi Mushroom” Soup that’s vegan, good for the soul & great for immune boosting!

Reishi mushrooms are used for boosting the immune system and fighting viral infections such as the flu, swine flu, and avian flu; lung conditions including asthma & bronchitis, heart disease & contributing conditions such as high blood pressure & high cholesterol; kidney disease; cancer & liver disease!

INGREDIENTS:

2 TBS extra virgin olive oil

2 large shallots, minced

2 garlic cloves, minced

1 tsp. sea salt (to your taste)

2 TBS tapioca flour

1 TBS curry powder

1/2 TBS tumeric powder

5 cups vegetable stock

2 (15oz) cans pumpkin puree

1 (13.5oz) can coconut milk

3 TBS Reishi Mushroom powder (widely available – google it!)



TOPPING:

2 TBS extra virgin olive oil

1/2 lb. assorted mushrooms

1/4 cup toasted pumpkin seeds (also available online and at Costco!)

MAKE THE SOUP:

Add olive oil, shallots and garlic to a large stock pot; saute until soft, about 4-5 minutes. Add salt & cook for another 5 minutes, then add tapioca flour and curry powder and whisk. Slowly add half the stock while whisking until smooth. Gently add the remaining stock and bring to a boil. Add the pumpkin, coconut milk, reishi mushroom powder and stir well. Simmer for 10 minutes. You can use an immersion blender to blend until soup is smooth.



MAKE THE TOPPING:

Add olive oil to a large saute pan set over med-hi heat. Add mushrooms in a single layer and let sit until caramelized, about 2-3 min. Toss, and continue sauteing until tender, about 5-7 min. more. Ladle soup into bowls, then top with mushrooms and pumpkin seeds.

Now it’s time to enjoy,