Pumpkin Soup with Trumpet Mushrooms and Sour Cream


Le Coucou chef Daniel Rose tops his silky pumpkin soup with black trumpet mushrooms for a woodsy flavor.

  • Active:
  • Total Time:
  • Servings: 8
KEY: Soup

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Ingredients

  • 4 tablespoons unsalted butter

  • 1 medium onion, thinly sliced

  • 3 pounds pumpkin or kabocha squash—peeled, seeded and cut into 1-inch pieces

  • 8 cups chicken stock or low-sodium broth

  • Pinch of freshly grated nutmeg

  • Kosher salt
  • Pepper
  • 4 ounces trumpet mushrooms, rinsed and patted dry

  • 1 tablespoon minced shallot

  • 1 tablespoon chopped parsley, plus leaves for garnish

  • Sour cream, for garnish


How to make this recipe

  1. In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the pumpkin, stock and nutmeg and bring to a boil. Cover and cook over moderately low heat until the pumpkin is tender, about 30 minutes. In batches, puree the soup in a blender until smooth. Return the soup to the saucepan, season with salt and pepper and keep warm.


  2. Meanwhile, in a large skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms and cook over moderately 
high heat, stirring occasionally, until tender, about 3 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Season with salt and pepper and stir in the chopped parsley.


  3. Ladle the soup into bowls. Top with a 
dollop of sour cream and some of the mushrooms. Garnish with parsley and serve.


Make Ahead

The soup can be refrigerated for 1 week.

Contributed By Photo © Roland Bello Published December 2016





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