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Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms

Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms

Chinese five-spice powder is a blend of the 5 most commonly used spices in Chinese cooking: star anise, cloves, cinnamon, fennel and black pepper. The blend is now currently available in many supermarkets, and adds a new dimension of flavor to this autumnal soup.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 (15-ounce) cans pure pumpkin
  • 4 cups water
  • 1 cup vanilla soymilk
  • 1 garlic clove, crushed
  • ¼ cup pure maple syrup
  • 4 tablespoons light olive oil, divided
  • 2½ teaspoons Chinese five-spice powder
  • 1½ pounds cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2-3 pita breads, cut into strips
  • vegetable cooking spray
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cinnamon


Simmer: Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring often. Whisk in syrup, 2 tablespoons butter and five-spice powder. Continue to simmer for 10 minutes, whisking often. While soup simmers, prepare the mushrooms.

Sauté: Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat.  Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and season soup with salt and pepper. Divide among 6 bowls. Top soup with sautéed mushrooms and Pita Chips.

Pita Chips

Preheat oven to 400°. Prepare a baking sheet lined with foil. Arrange pita strips in a single layer on the baking sheet. Spray with cooking spray. Dust with cayenne pepper and cinnamon.  Bake for 2-3 minutes, or until golden.

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