It's pumpkin season, just a reminder if you forgot! I'm 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. It's creamy, sweet and I love the addition of the chanterelles. Enjoy!
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
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.
TIP:
.
Photography by
Alexandra Grablewski
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