Creamy Pumpkin Soup with Wine and Mushrooms

Servings 4

Ingredients

  • 2 ounces (1/4 cup) unsalted butter
  • 1 tablespoon olive oil
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1/2 teaspoon paprika (not smoked paprika)
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon nutmeg
  • 1 teaspoon coursely ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/4-1/2 teaspoon red pepper flakes
  • 4 ounces portabello mushrooms (caps only, remain whole or slice into large pieces)
  • 1/4 cup Pinot Noir
  • 2 cups vegetable or chicken stock
  • 15 ounces pure pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt (adjust for salt once soup is completed)
  • 1 cup heavy cream

Instructions

  1. In a medium saucepan, melt the butter and olive oil over medium low heat.
  2. Stir in the minced garlic, and cook for a minute until the garlic is aromatic.
  3. Blend in the thyme, paprika, sage, nutmeg, black pepper, white pepper, and red pepper flakes.
  4. Increase heat slightly then stir in the mushroom caps.
  5. Sauté the mixture until the mushrooms have slightly softened.
  6. Deglaze the pan by adding the red wine, stirring well.
  7. 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.
  8. Stir in the brown sugar and salt.
  9. 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.
  10. 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!

Recipe from Eat Splendid - https://eatsplendid.com/recipe/pumpkin-soup-recipe-with-red-wine-and-mushrooms/