Chanterelle Pumpkin Soup
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Description
Fall, in a bowl.
Ingredients
At a glance
Mushroom
Course
Serves
4-6
- 8 oz. fresh pie pumpkin, cubed
- 1 lb. chanterelles, chopped
- 2 T. butter
- 1 large shallot, chopped
- 1 T. fresh sage, chopped
- 1/2 C. dry sherry
- 2 C. chicken or vegetable stock
- 1 C. cream
- salt & pepper
- 2 oz. pine nuts, toasted
Methods/steps
- Heat large pot over medium high heat.
- Add butter, then pumpkin cubes. Stir occasionally until just before the cubes are lightly browned.
- Add shallots and cook until they are translucent.
- Add the chanterelles and sage and cook until the liquid is evaporated.
- Add the sherry and cook off the alcohol.
- Add the stock plus salt and pepper to taste.
- Cook until the pumpkin is thoroughly soft.
- Add the cream and heat through.
- Off the heat, use a stick blender to puree the soup.
- Serve topped with toasted pine nuts.
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