Puree soup with chanterelles and pumpkin

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Measure out ingredients. I have chanterelles, you can use any other mushrooms. I don’t boil chanterelles before frying. If you have other wild mushrooms or have doubts about the origin of your chanterelles, you will have to boil them first and only then proceed with further preparation.

2. STEP 2

   

   Wash and dry the mushrooms. If desired, set aside a few pieces for frying and chop the rest.

3. STEP 3

   

   Peel the pumpkin and cut into cubes.

4. STEP 4

   

   Peel the garlic and chop finely.

5. STEP 5

   

   Heat vegetable oil and butter in a thick-bottomed saucepan, add onion and garlic. Fry until the onion is transparent. Add mushrooms and pumpkin, fry, stirring, for 5-7 minutes.

6. STEP 6

   

   Pour in water. Cook for about 15 minutes until the pumpkin is done.

7. STEP 7

   

   Using an immersion blender, grind the vegetables into a puree.

8. STEP 8

   

   Pour in the cream, add salt and pepper. Mix.

9. STEP 9

   

   If desired, garnish the soup with fried chanterelles and herbs.

Comments on the recipe

Silver

19.10.2023

4.9

I made a puree soup, the taste is simply divine!!! Although I had frozen chanterelles, the dish turned out to be aromatic. The combination is amazing, the pumpkin gave its “chanterelle” color to the soup, with other vegetables it would not have been so beautiful. The croutons for the soup asked for themselves