Tales from the Kitchen: Pumpkin Soup with Chanterelles

As our evenings get cooler and Fall begins soon, I started to think about possible recipes for cooler weather. Growing up, soup was a staple for my family at this time of year. France does not really celebrate Halloween, but they have 2 different kinds of squashes that are like a pumpkin. One is a citrouille (the traditional American pumpkin) and the other is a potiron, both of which translate into English as “pumpkin”. The potiron is a bit smaller and flat and tastes sweeter. It is more popular for cooking in France; however either kind will work for our recipe.

Ingredients (for 4 people)

• 1 medium size pumpkin, peeled and seeds removed

• 1 medium size russet potato, diced

• 1 tablespoon butter

• 6 oz. Chanterelles mushrooms

• 1 clove garlic, mashed

• salt and pepper

• 1 pint creme fraiche, or manufacturing cream

• 1qt. Chicken stock

Preparation:

1) Put the butter into a soup pot. Dice the pumpkin flesh into the pot with the butter.

2) Add 1 qt. of chicken (or vegetable) stock, and the diced potatoes. Cook until the pumpkin and potatoes are soft.

3) Then use a hand blender if you can (or a regular blender) then add the cream and heat the soup.

4) Cut the chanterelle mushrooms into small pieces and saute the chanterelles with the mashed clove of garlic and keep them to the side.

5) Serve the soup either in a tureen or in individual bowls. Then add the mushrooms on top of the soup.

6) This can be served with a toasted sliced baguette

Bon Appetit,
Alain Guichard