Pumpkin velouté with chanterelles

    My friend gave me the idea for this smooth, creamy soup featuring the best of autumn's bounty... the result is absolutely gorgeous!

    Be the first to make this!

    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

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. 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).
    2. 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.
    3. 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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