Creamy pumpkin soup with wild mushrooms
February 16, 2015
This recipe is based on Ukrainien traditional soup. Its smooth and velvety with sweet and nutty flavour.
- Prep: 20 mins
- Cook: 1 hr
1 hr 20 mins
- Yields: 6 Servings
1For the pumpkin purée, preheat the oven to 170°C. Cut the pumpkin in half horizontally and remove the seeds. Season with salt and pepper, then rub with the garlic.
2Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays. Roast the pumpkin halves for about 1 hour until tender. Take out the rosemary.
3While still hot, scoop out the pumpkin flesh and purée in a blender or food processor.
4For the soup, heat the olive oil in a large saucepan, add the onion and cook for 5–6 minutes until soft and translucent.
5Add the nutmeg and a little seasoning. Sauté for a further 1–2 minutes.
6Stir in the pumpkin purée and Parmesan, then pour in the stock. Bring to the boil, lower the heat and simmer for 10–12 minutes. Stir in the cream and heat for a minute.
7In batches, ladle the soup into a blender and blend until smooth. Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat.
8For the garnish, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes.
9Add the butter, season the mushrooms and stir, then remove from the heat.