Welcome guest - Thank you for visiting the Heathers website!

Click here to login or click here to open your very own free account today!

You are here

Chanterelle and Pumpkin Soup

Printer-friendly versionSend by email
Chanterelle and Pumpkin Soup
It's Halloween! Pumpkin season. And it's time for another little experiment. The result: A chanterelle and pumpkin soup with garlic, cayenne and a hint of ginger, cumin, cinnamon and allspice. Subtle flavors. Really good!
  • 1 lb / 450g chanterelles (or other mushrooms), cleaned
  • 1 small onion, sliced
  • 3 cloves garlic, coarsely chopped
  • 2 tbsp butter
  • 5 oz / 150g fresh pumpkin, cut into large cubes
  • 1/8 tsp powdered ginger
  • 1/8 tsp powdered cumin
  • ¼ tsp freshly ground black pepper
  • pinch of cinnamon powder
  • pinch of allspice
  • ¾ tsp salt (or to taste)
  • ½ tsp cayenne pepper (or to taste)
  • 1 quart / 1l water
  • 2 tsp gin
  • ½ cup / 120ml cream
  • ¼ cup / 60ml dry white wine
  • Set heavy pan over medium-high heat. Add butter. Brown lightly. Add onions, cook until lightly browned.
  • Add garlic and a few small and nice looking mushrooms (for garnish), cook for a few minutes until the garlic is lighty browned, too. Remove garnish mushrooms and set aside.
  • Add pumpkin cubes, chanterelles, salt, pepper and spices. Cook until pumpkin is soft. Reduce heat if necessary.
  • Add water, gin and white wine. Simmer for another 5-10 minutes.
  • Reduce heat. Blend with a stick blender until very smooth. Stir in cream.
  • Strain (very important for a smooth soup). Adjust seasoning with salt and cayenne pepper.
  • Serve with the garnish chanterelles and if you feel adventurous with a little bit of lemon balm (I love the taste!) chiffonade. Otherwise, parsley will do fine.
  • Preparation time ca. 60-90 minutes
  • Yields 4-6 servings
Recipe Category: 
Total votes: 951
Click a star to rate this post.


© 2011-2017 www.heathers.co & www.heathers.website