Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8
ROLAND BELLO

How to Make It

Step 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.


Step 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.


Step 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.

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