Lion's Mane Pumpkin Soup - FreshCap Mushrooms

Lion’s Mane Pumpkin Soup


It’s like a nice warm bath… for you brain! Sink into this amazingly delicious pumpkin soup.


  • 2 tablespoons olive oil
  • ½ sweet onion, chopped (about 1 cup)
  • 2 cloves minced garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon kosher salt
  • 1 small apple, cored + cubed (about 1 heaping cup)
  • 1 small pear, cored + cubed (about 1 heaping cup)
  • 1-15 ounce can light coconut milk
  • 1-15 ounce can pumpkin purée
  • 1 tablespoon honey
  • ½ cup water
  • 2 teaspoons LION’S MANE extract
  • ¼ cup roasted pumpkin seeds


  1. In a medium soup pot, heat olive oil over medium high heat.  When hot add onion, garlic, ginger, turmeric, red pepper flakes, salt, apples and pears.
  2. Sauté for 5-6 minutes until onions and apples begin to lightly brown.
  3. Add coconut milk and reduce heat to medium.  Cover and cook until apples and pears are tender, about 5-6 minutes.
  4. Using a hand blender, puree until smooth.
  5. Add pumpkin puree, honey, mushroom powder and water.  Stir with a whisk to combine.  Cook over medium heat until soup is warmed through, about 2 minutes.
  6. Serve with pumpkin seeds.

Nutrition Facts

(1 cup serving)

22g carbs, 3g protein, 17g fat, 400mg sodium

NOTES: This recipe was tested with Fuji apples.  If you do not have a hand blender, puree in a food processor.  Do not use a plastic blender such as Nutri Bullet as the Ground turmeric will stain plastic equipment and soup mixture is too hot.  If using blender, allow to slightly cool first.