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a spoonful of last minute pumpkin soup taken from a white bowl
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Pumpkin Soup

A simple but powerfully delicious pumpkin soup made with canned pumpkin. A perfect last minute recipe that will wow your guests and have them ask for more.
Course Soup
Cuisine American
Keyword canned pumpkin soup, pumpkin soup, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 499kcal
Author Maike

Ingredients

Instructions

  • Melt butter in a large pot, add diced onions, minced garlic and sauté for 2 minutes. Add sliced shiitake mushrooms, cover the pot and sauté over medium heat until tender. About 8-10 minutes.
  • Stir in Chinese Five Spice and maple syrup and simmer for another minute.
  • Add pumpkin puree, vegetable broth, and heavy cream and simmer for about 10 minutes. Stir occasionally. Season to taste with salt and pepper.

Notes

  • This recipe can easily be double or even triple. 
  • If you like a thinner, more brothy soup, increase the amount of vegetable broth. 

Nutrition

Calories: 499kcal | Carbohydrates: 48g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 615mg | Potassium: 754mg | Fiber: 8g | Sugar: 29g | Vitamin A: 34550IU | Vitamin C: 14mg | Calcium: 154mg | Iron: 4mg