Chanterelle and Pumpkin Puree Soup

Bright, red, with the aroma of autumn — and incredibly appetizing. Once you get your hands on chanterelles, you really want to eat enough of them to last until next year. Previously, there was some kind of internal resistance to store-bought mushrooms. But this year the wall was broken and chanterelles have been in my kitchen in various dishes for the third week now.
cook time: 1h 20 min
Freya Ashford
Chanterelle and Pumpkin Puree Soup

Nutrition Facts (per serving)

89
Calories
7g
Fat
3g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Water 100 ml
Vegetable oil 1 tbsp
Cream (20%) 150 g
Pumpkin 200 g
Chanterelles (any mushrooms) 500 g

Recipe instructions

Step 1

Step 1
Measure out ingredients. I have chanterelles, you can use any other mushrooms. I don’t boil chanterelles before frying. If you have other wild mushrooms or have doubts about the origin of your chanterelles, you will have to boil them first and only then proceed with further preparation.

Step 2

Step 2
Wash and dry the mushrooms. If desired, set aside a few pieces for frying and chop the rest.

Step 3

Step 3
Peel the pumpkin and cut into cubes.

Step 4

Step 4
Peel the garlic and chop finely.

Step 5

Step 5
Heat vegetable oil and butter in a thick-bottomed saucepan, add onion and garlic. Fry until the onion is transparent. Add mushrooms and pumpkin, fry, stirring, for 5-7 minutes.

Step 6

Step 6
Pour in water. Cook for about 15 minutes until the pumpkin is done.

Step 7

Step 7
Using an immersion blender, grind the vegetables into a puree.

Step 8

Step 8
Pour in the cream, add salt and pepper. Mix.

Step 9

Step 9
If desired, garnish the soup with fried chanterelles and herbs.

Additional rubrics

Related recipes