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Ingredients

• 3 tablespoons extra virgin olive oil
• 1 pound fresh sugar pie pumpkin, peeled, seeded and cubed
• 1 small onion, finely chopped
• 2 cups homemade chicken or vegetable stock
• 8 tablespoons unsalted butter
• ½ pound chanterelle or other mushrooms, chopped
• 1 shallot, peeled and minced
• 2 tablespoons flat leaf parsley
• ½ cup heavy cream, whipped to soft peaks
• kosher salt and white pepper, to taste
• 1 cup crème fraîche
• 1 teaspoon ground cinnamon

Description

In Most Pumpkin Soups Recipes The Pumpkin Is First Roasted, But In This Version, It Is Softened On The Stovetop For A Quicker Solution. The Combination Of Pumpkin With Sautéed Mushrooms And Cinnamon Cream Is Exquisite.

Group Recipes