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