Pumpkin, Seitan, and Oyster Mushroom Soup Recipe

This savory vegetarian pumpkin soup I improvized the other day that was quite the hit.

Ingredients:

• 1 medium size pumpkin (can substitute a squash, such as hubbard or kabocha)
• 8 oz of small golden potatoes
• 8 oz of oyster mushrooms
• 16 oz of vegetable broth
• 2 medium size white onions
• 8 oz. seitan chorizo crumbles
• 4 cloves garlic
• fresh sage
• fresh rosemary
• salt
• pepper
• roasted vegetable seasoning
• vegetable oil

Instructions:

1. Wash vegetables.
2. Remove seeds and skin from pumpkin. Cut into 1 inch cubes. Cut potatoes into similar size.
3. Heat a pan with vegetable oil. Cook pumpkin and potatoes. Add salt, pepper, and roasted vegetable seasoning. Cook until soft, about 25 minutes.
4. Dice onion. Mince garlic, sage, and rosemary, removing stems. Cut oyster mushrooms into strips.
5. In a large soup pot, add vegetable oil and cook onions until soft, about 5 minutes.
6. Add oyster mushrooms, sage, and rosemary. Cook until mushrooms have reduced in volume to about half, about 10 to 15 minutes.
7. Once mushrooms are cooked, add the seitan, cooked pumpkin and potatoes, and vegetable broth to the soup. Simmer and stir for another 10 minutes, until ingredients integrated.
8. Add salt, pepper, and other spices to taste.