Chanterelle and Pumpkin Soup

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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


  1. Set heavy pan over medium-high heat. Add butter. Brown lightly. Add onions, cook until lightly browned.
  2. 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.
  3. Add pumpkin cubes, chanterelles, salt, pepper and spices. Cook until pumpkin is soft. Reduce heat if necessary.
  4. Add water, gin and white wine. Simmer for another 5-10 minutes.
  5. Reduce heat. Blend with a stick blender until very smooth. Stir in cream.
  6. Strain (very important for a smooth soup). Adjust seasoning with salt and cayenne pepper.
  7. 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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