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Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms

Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Servings

6 Servings

Ingredients

  • 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

Instructions

  • 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.