• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 2 ½ pounds Pumpkin, peeled and cubed
  • 1 onion, chopped
  • 4 cloves garlic, peeled
  • 6 tablespoons olive oil, divided
  • 4 cups vegetable or mushroom broth
  • 1 cup water
  • 3 sprigs fresh thyme, stems removed
  • salt
  • black pepper

The FunGuy always enjoys a good Thanksgiving feast, especially when it’s done as an elegant multiple course meal! 

While appetizers are usually the favorite of any FunGuy considering how many delicious ways there are to cook up a batch of stuffed mushrooms, this year why not try a beautiful and tasty roasted pumpkin soup topped with our oyster mushrooms sautéed until golden brown arranged on top!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and trim the ends of the stems and set aside. Transfer the cubed pumpkin, onion, and garlic to the baking sheet and drizzle with half of the olive oil and season with a generous pinch of salt and black pepper. 
  3. Transfer the pumpkin and other vegetables to the oven to roast for 30-40 minutes or until the pumpkin is tender and a fork can slide easily into it.
  4. Once the pumpkin, onions, and garlic are roasted, remove them from the oven and transfer them to a large soup pot. Add the broth, water, and thyme to the pot, stir well, and place the pot on the stove over high heat. Let it come to a boil then reduce the heat to medium and allow it to simmer 15 -20 minutes. 
  5. When the soup is done cooking, turn off the heat and use an immersion blender to blend the soup until smooth and creamy. Taste and season the pumpkin soup with extra salt and black pepper as necessary. 
  6. While the soup simmers, prepare the oyster mushrooms by heating the remaining olive oil in a sauté pan over medium heat.  Continue sautéing the mushrooms in the oil, turning them so both sides become golden brown. Once they are cooked, turn off the heat and cover to keep warm until ready to serve the soup. 
  7. Ladle the soup into bowls and add the sauteed oyster mushrooms to each bowl along. Serve immediately! 

Have a Fun and Happy Thanksgiving meal!