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It's Halloween! Pumpkin season. And it's time for another little experiment. The result: A chanterelle and pumpkin soup with garlic, cayenne and a hint of ginger, cumin, cinnamon and allspice. Subtle flavors. Really good!
- 1 lb / 450g chanterelles (or other mushrooms), cleaned
- 1 small onion, sliced
- 3 cloves garlic, coarsely chopped
- 2 tbsp butter
- 5 oz / 150g fresh pumpkin, cut into large cubes
- 1/8 tsp powdered ginger
- 1/8 tsp powdered cumin
- ¼ tsp freshly ground black pepper
- pinch of cinnamon powder
- pinch of allspice
- ¾ tsp salt (or to taste)
- ½ tsp cayenne pepper (or to taste)
- 1 quart / 1l water
- 2 tsp gin
- ½ cup / 120ml cream
- ¼ cup / 60ml dry white wine
- Set heavy pan over medium-high heat. Add butter. Brown lightly. Add onions, cook until lightly browned.
- Add garlic and a few small and nice looking mushrooms (for garnish), cook for a few minutes until the garlic is lighty browned, too. Remove garnish mushrooms and set aside.
- Add pumpkin cubes, chanterelles, salt, pepper and spices. Cook until pumpkin is soft. Reduce heat if necessary.
- Add water, gin and white wine. Simmer for another 5-10 minutes.
- Reduce heat. Blend with a stick blender until very smooth. Stir in cream.
- Strain (very important for a smooth soup). Adjust seasoning with salt and cayenne pepper.
- Serve with the garnish chanterelles and if you feel adventurous with a little bit of lemon balm (I love the taste!) chiffonade. Otherwise, parsley will do fine.
Preparation time ca. 60-90 minutes
Yields 4-6 servings
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