Pumpkin Velouté with Chanterelle Mushrooms Recipe

Ingredients:

• 1 medium pumpkin (peeled and diced)
• 1 onion (diced)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 2 tbsp butter
• 1 cup chanterelle mushrooms (cleaned and sliced)
• Salt and pepper to taste

Directions:

1. Heat the butter in a large pot over medium heat. Add the diced onions and sauté until they are soft and translucent.
2. Add the diced pumpkin, nutmeg, cinnamon, salt and pepper. Cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth. Bring to a boil and reduce heat to low. Simmer for 20 minutes, until the pumpkin is soft.
4. Puree the soup until smooth in a blender or with an immersion blender, then pour the soup back into the pot.
5. Stir in the heavy cream and heat until hot. Season with salt and pepper to taste.
6. Meanwhile, in a separate pan, sauté the chanterelle mushrooms in a bit of butter until browned.
7. Divide the soup into bowls and top with sliced chanterelle mushrooms. Serve hot and enjoy!

Verdict:

This pumpkin velouté with chanterelle mushrooms is the perfect blend of sweet and savory flavors. The creamy texture of the soup complements the earthy taste of the mushrooms, making it a rich and satisfying dish.

Serving Suggestions:

This soup can be served as a main course or as a starter for a holiday dinner. It pairs well with a fresh sourdough bread or a side salad. Enjoy it with a glass of white wine for a perfect dining experience.