Wednesday 31 October 2012

creamy, sweet pumpkin soup

Pumpkin Soup with Chanterelles :: This recipe comes from Sweet Paul, the Fall issue’s My happy Dish winner Ewa Ostoja-Helczynska.

Pumpkin Soup with Chanterelle  (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 via Sweet Paul}


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    One Response to “creamy, sweet pumpkin soup”

    1. Ana says:

      My mother made pumpkin soup a week or so ago and that was one of the tastiest things I ate lately.


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