Creamy Pumpkin Soup Recipe with Wine & Mushrooms - Eat Splendid

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