Creamy Pumpkin Soup with Chanterelles

It will satisfy even the most demanding gourmets!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 kg Pumpkin, raw

  • 300 g Leek

  • 800 ml Soup base, chicken, cube

  • 2 pinch Salt, table

  • 4 twig Parsley, fresh

  • 125 ml Sweet cream

  • 30 g Butter, unsalted

  • 2 slices Meat, pork, smoked bacon

  • 170 g Mushrooms, oyster

Steps

  1. Thoroughly wash the pumpkin and cut it in half with a sharp knife. Remove the seeds with a spoon and cut the pumpkin flesh into smaller pieces. Peel and chop the onion. Clean the leek, wash it, and slice it into rings.

  2. Place a large pot on the stove and heat the oil. Add the onion to the pot and sauté it over moderate heat for about 3 minutes. Then add the pumpkin pieces and leek rings, and sauté everything together for about 5 minutes, stirring occasionally. Pour in the vegetable stock and mix well. Once the liquid boils, reduce the heat, partially cover the pot, and simmer for about 30 minutes until the vegetables are tender.

  3. While the soup is cooking, prepare the chanterelles. Thoroughly clean the chanterelles and rinse them quickly under running water if needed. Cut large chanterelles in half lengthwise. Dice the bacon. Wash the parsley, shake it dry, and finely chop it.

  4. Once the vegetables are tender, remove the pot from the heat and blend the soup smoothly with an immersion blender. Stir in the cream and return the pot to the stove. Taste the soup and season it with additional pepper and salt if needed. Let the soup come to a boil again.

  5. Melt and heat the butter in a pan. When it starts to foam, add the bacon and chanterelles. Sauté everything together for about 5 minutes, shaking the pan (or gently stirring) until the bacon becomes crispy.

  6. Before serving, give the soup a good stir. Serve it in deep soup bowls and garnish with the chanterelles and bacon. Finally, sprinkle the soup with chopped parsley.

Nutrition Information (Per 100g)

  • Calories: 63.07 kcal
  • Fat: 3.31 g
    • Saturated Fat: 1.22 g
  • Carbohydrates: 7.5 g
    • Sugars: 1.55 g
  • Protein: 1.01 g
  • Fiber: 0.27 g

Advice

Instead of cooking cream, you can also use sweet or sour cream. If the soup is too thick, dilute it with a little water.