Its pumpkin season, just a reminder if you forgot.
Im not the biggest pumpkin fan, but somehow I really enjoy a good pumpkin soup.
This recipe comes from the fall issue's My happy Dish winner Ewa Ostoja-Helczynska.
Its creamy, sweet and I love the addition of the chanterelles.
Enjoy!
Pumpkin Soup with Chanterelles
Serves 4
3 cloves garlic
2 shallots
2 Lb pumpkin flesh (without grains and filaments)
3 tablespoon olive oil
2 cups vegetable stock
1/2 cup heavy cream
1 teaspoon Thyme
Salt and pepper
1 teaspoon chopped parsley
a pinch of grated nutmeg
20 chanterelles, cleaned and halved
fresh thyme
1 tablespoon olive oil
Chop the garlic and shallots.
Fry in a tablespoon of olive oil.
Add the Pumpkin cut into large dice and cover with stock.
Cook for about 20 min.
Add the herbs and spices.
Once the pumpkin is soft, add to a blander and whizz until smoothe.
Pass through a colander.
Pour back into the pot and add cream.
Bring to a boil.
Saute the chanterelles and thyme in the olive oil.
Divide them in four bowls.
Fill each bowl with hot soup.
Photo by Alexandra Grablewski





















Sounds delicious!
Posted by: Kati | October 15, 2012 at 02:32 PM
Thanks for sharing. I have some pumpkin in the fridge and I loooove soups. Tomorrow I will try this recipe. The addition of the chantareles is brilliant!
Posted by: Tengo un horno y sé cómo usarlo | October 15, 2012 at 04:42 PM
So, I'm a big big fan of pumpkin. And this recipe with chantareles sounds very good to me. Yna
Posted by: Yna | October 16, 2012 at 05:20 AM
Thank you for discussing. I've some pumpkin within the fridge and that i loooove sauces. Tomorrow I'll do this recipe. Adding the chantareles is brilliant!
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