- In a medium saucepan for this creamy pumpkin soup recipe, 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.
Additional Notes for this Creamy Pumpkin Soup Recipe
Soup stays fresh in the refrigerator for 3-4 days. This delectable soup is paired with my Focaccia Bread Recipe!
This elegant, creamy pumpkin soup recipe bursts with deep, irresistible flavor. I sauté portabello mushrooms and seasonings in butter, then simmer them in red wine until the liquid infuses each piece with a sharp, succulent bite. The wine’s richness perfectly balances the creamy, sweet, earthy pumpkin. This is no ordinary pumpkin soup—it’s aromatic, rich, and bright. One of my restaurant favorites, it takes only minutes to prepare. Indulge in a creamy bowl—you’ll love it!
