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Chanterelle Pumpkin Soup
Created by AndrewM, Monday, 25 October 2010


Fall, in a bowl.

  • 8 oz. fresh pie pumpkin, cubed
  • 1 lb. chanterelles, chopped
  • 2 T. butter
  • 1 large shallot, chopped
  • 1 T. fresh sage, chopped
  • 1/2 C. dry sherry
  • 2 C. chicken or vegetable stock
  • 1 C. cream
  • salt & pepper
  • 1 C. unfrozen corn (optional)
  • 2 oz. pine nuts, toasted
  1. Heat large pot over medium high heat.
  2. Add butter, then pumpkin cubes. Stir occasionally until just before the cubes are lightly browned.
  3. Add shallots and cook until they are translucent.
  4. Add the chanterelles and sage and cook until the liquid is evaporated.
  5. Add the sherry and cook off the alcohol.
  6. Add the stock plus salt and pepper to taste.
  7. Cook until the pumpkin is thoroughly soft.
  8. Add the cream and heat through.
  9. Off the heat, use a stick blender to puree the soup.
  10. Stir in the corn
  11. Serve topped with toasted pine nuts.
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