THIS DISH makes me HAPPY because...
pumpkin flavor reminds me of my childhood—
spending time sitting on a bench, eating pumpkin
seeds, and complaining of life’s “ultra difficulties” like
the teenager I was.
The pumpkin soup should be silky and smoky, with
bits of mushrooms. And with an orange color that
illuminates the gray of autumn... what’s not to love?
Pumpkin Soup with Chanterelles
SERVES 4
3 cloves garlic
2 shallots
2 lbs pumpkin flesh (without grains and filaments)
3 tablespoons olive oil
2 cups vegetable stock
11⁄ 2 cup heavy cream
1 teaspoon thyme
salt & pepper, to taste
1 teaspoon chopped parsley
pinch of grated nutmeg
20 chanterelles, cleaned and halved
fresh thyme
1 tablespoon olive oil
1. Chop the garlic and shallots. 2. Fry them in 1 tablespoon
of olive oil. 3. Dice the pumpkin into large chunks and cover
with stock. 4. Cook for about 20 min. 5. Add herbs and spices.
6. Once the pumpkin is soft, add to a blender and whizz until
smooth. 7. Pass mixture through a colander. 8. Pour back
into the pot and add cream. 9. Bring the mixture to a boil.
10. Sauté the chanterelles and thyme in olive oil. 11. Divide the
mushrooms into four bowls. 12. Fill each bowl with hot soup.
MY HAPPY DISH RECIPE WINNER!
Ewa Ostoja-Helczynska
Pumpkin Soup with Chanterelles
