Pumpkin velouté with chanterelles
45 min
My friend gave me the idea for this smooth, creamy soup featuring the best of autumn's bounty... the result is absolutely gorgeous!
matoutina
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Ingredients
Serves: 4
- 1 knob butter
- 2 cloves garlic, chopped
- 250g fresh chanterelle mushrooms, chopped
- 700g peeled and cubed pumpkin
- 1 large potato, peeled and cubed
- 1 tablespoon creme fraiche
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- In a frying pan melt butter and sauté the garlic. Add mushrooms and cook for about 15 minutes over low heat (cover pan so that mushrooms do not burn).
- Add half of the mushroom mixture to a large saucepan along with the pumpkin, potato and enough water to just cover the veg. Bring to the boil and cook till the pumpkin is tender, about 20 minutes.
- Purée mixture with a hand-held blender, adding more water if needed for desired consistency. Drizzle with cream and add remaining mushrooms from frying pan; stir well and serve immediately.
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