Pumpkin Soup with Chanterelles Recipe

Ingredients:

• 1 small pumpkin, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 4 cups vegetable broth
• 2 cups chanterelles, cleaned and chopped
• 1/2 cup heavy cream (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the chopped pumpkin and ground ginger and sauté for 10 minutes until the pumpkin is soft.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Bring a separate non-stick skillet to medium-high heat and add the chanterelles. Cook for 5 minutes until the mushrooms are softened and browned.
8. Season the soup with salt and pepper to taste.
9. Serve in bowls and garnish with sautéed chanterelles. Add heavy cream (optional).
10. Enjoy your pumpkin soup with chanterelles!

Verdict:

This pumpkin soup with chanterelles is a warm and hearty dish perfect for fall! The earthy and nutty flavors of the mushrooms complement the sweetness of the pumpkin. Adding the cream creates a richer, creamier texture to the soup. Served with crusty bread, this soup makes for a perfect cozy meal.

Serving Suggestions:

• Crusty bread
• Salad
• Roasted vegetables