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

Cook Time 20

Total Time 30

Servings

Calories 499kcal

Author Maike Corbett

Ingredients

4 tablespoons butter unsalted
1 large sweet onion diced
3 cloves garlic minced
8 ounces shiitake mushrooms sliced
⅓ cup maple syrup
1 teaspoon Chinese Five Spice
2 cups vegetable broth
2 cans pumpkin puree not pumpkin pie filling
1 cup heavy cream

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