Ingredients
Scale
- 2 tablespoons butter, divided
- 1/2 cup mushrooms, sliced
- 2 cups yellow onion, roughly chopped
- 3 garlic cloves, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 (15 ounce) cans pumpkin puree
- 3 cups vegetable (or chicken) broth
- 1 cup water
- 1/2 cup heavy cream
- roasted pepitas for garinish
- thyme sprigs for garnish
- chile powder for garnish
Instructions
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add mushrooms and cook for 5 minutes. Remove the mushrooms from the saucepan and set aside to use as garnish.
- Melt remaining tablespoon of butter to saucepan. Add onion and cook for 15 minutes until brown and tender. Stir frequently to avoid burning.
- Stir in garlic, salt, cinnamon, nutmeg and ginger. Cook for 1 minute.
- Add broth, water and pumpkin puree. Stirring between addition of each ingredient to combine completely. Reduce heat to low and simmer for 20 minutes.
- Carefully transfer the soup to a blender and blend in batches. Blend until smooth. (Or you can also use an immersion blender). Transfer soup back to saucepan and stir in cream.
- Serve in small hollowed out pie pumpkins or bowls. Garnish with sauteed mushrooms, pepitas, thyme and a sprinkle of chile powder.