Winter Soup with Medicinal Mushrooms

Winter Soup with Medicinal Mushrooms


  • 1 tbsp Pumpkin seeds 
  • 2 tbsp Extra virgin olive oil
  • 1-2 tsp Kissed Earth Medicinal Mushrooms of your choice
  • 1 Leek finely sliced
  • 2 Carrots sliced 
  • 2 stalks Celery sliced
  • 26oz Pumpkin peeled & diced
  • 2 cloves Garlic 
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 3 cups Vegetable stock
  • 1 cup water
  • 2 tbsp Greek Yoghurt
  • 2 sprigs fresh Coriander chopped
  • 4 slices Gut Friendly Bread


  1. Heat a large saucepan over medium-high heat, add pumpkin seeds and toast for 1-2 minutes, remove from pan and set aside.
  2. Using the same pan, heat oil over medium-high heat. Add leek, carrot, celery and pumpkin and cook for 3-4 minutes until starting to brown. Add garlic and cook for another minute.
  3. Add spices to pan, stir to coat vegetables and cook for a few minutes, until starting to become fragrant. 
  4. Add stock and water and bring to the boil before turning down to a simmer. Cook for 15-20 minutes, until vegetables are tender. 
  5. Leave soup to cook for a few minutes before pureeing using a stick blender, or blend in batches in blender or food processor. Adjust seasonings.
  6. Serve soup with a slice of Gut Friendly Bread and top with yoghurt, pumpkin seeds and fresh coriander.

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