- In a medium saucepan, melt the butter and olive oil over medium low heat.
- Stir in the minced garlic, and cook for a minute until the garlic is aromatic.
- Blend in the thyme, paprika, sage, nutmeg, black pepper, white pepper, and red pepper flakes.
- Increase heat slightly then stir in the mushroom caps.
- Sauté the mixture until the mushrooms have slightly softened.
- Deglaze the pan by adding the red wine, stirring well.
- Add the chicken or vegetable stock, increase heat until mixture comes to a low simmer, and cook for several minutes until some of the liquid has evaporated.
- Stir in the brown sugar and salt.
- Add the pumpkin purée and heavy cream, stirring well until soup is smooth. Continue to stir and cook for 3-4 minutes, until blended well and heated throughout. Check for salt.
- Remove soup from heat, cool slightly, then serve.
Soup stays fresh in the refrigerator for 3-4 days. This delectable soup is paired with my Focaccia Bread Recipe!
