Cream of Kabocha with Chanterelles & Pepita
Description
A hearty and savory winter soup, with a surprising touch of warming spices.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
- 1.5 lb. chanterelles, chopped
- 4 T. butter
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 small Kabocha squash, cleaned and cubed
- 2 T. minced fresh rosemary
- 1/2 t. ground cinnamon
- 1/4 t. ground cloves
- 1 C. dry white wine
- 2 C. turkey or vegetable stock
- 2 t. sea salt
- 1/2 t. fresh ground black pepper
- 1 pint heavy cream
- 1/2 C. shelled pumpkin seeds, toasted
Methods/steps
- Saute chanterelles in 2 T. butter over high heat until dry. Set aside.
- Saute onion in a large pot with 2 T. butter over medium heat until translucent - 5 minutes.
- Add garlic, squash, rosemary, spices, salt and pepper. Saute another few minutes.
- Add the wine and stock. Bring to a simmer and cover. Cook 15 minutes or until the squash is tender.
- Use a stick blender until the soup is smooth. Add a little stock if needed.
- Add the cream, chanterelles and pepitas.
- Adjust seasonings.
- Hear until just short of simmering, stirring frequently to prevent scorching.
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