Le Coucou chef Daniel Rose tops his silky pumpkin soup with black trumpet mushrooms for a woodsy flavor. Slideshow: More Soup Recipes 

Daniel Rose
December 2016

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ROLAND BELLO

Recipe Summary

active:
45 mins
total:
1 hr 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.