{"id":6828,"date":"2018-11-09T18:58:15","date_gmt":"2018-11-09T18:58:15","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6828"},"modified":"2018-11-11T23:18:17","modified_gmt":"2018-11-11T23:18:17","slug":"pumpkin-mushroom-soup","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/09\/pumpkin-mushroom-soup\/","title":{"rendered":"Pumpkin Mushroom Soup"},"content":{"rendered":"

Remember that jack o’lantern I roasted and squeezed all the water out of?\u00a0 I took that flesh and made a delicious pureed soup.\u00a0 You can, too!\u00a0 Around here, chanterelle mushrooms are in season, one of my favorite times of year for that reason.\u00a0 I can eat a ridiculous amount of chanterelles.\u00a0 If they’re around long enough, they’ll go into my dressing on Thanksgiving.\u00a0 Otherwise, I’ll have to settle for shitakes.\u00a0 The horror!<\/p>\n

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The thing about the squeezed out flesh of a pumpkin that size is that when you add liquid back to it, it balloons in volume.\u00a0 I mashed in some roasted elephant garlic and a stick of butter in a stockpot and just started pouring heavy cream and white wine in.\u00a0 It just kept absorbing it like a sponge.\u00a0 I took half of that mash out and used it as a mousse for some beef tenderloin at an event.\u00a0 There was a gallon of it as mousse.<\/p>\n

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For the soup, I took the remaining half gallon of mousse and added about a gallon of vegetable stock and some carmelized Walla Walla onion, which I then pulverized together in the VitaMix.\u00a0 Then I topped that goop with sauteed chanterelles and Oregon white truffle oil.\u00a0 If there ever was a flavor of the Pacific Northwest, this is it.<\/p>\n

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Pumpkin Mushroom Soup<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> half gallon pumpkin puree *see note<\/span><\/li>
  • 1<\/span> gallon<\/span> vegetable stock<\/span><\/li>
  • 1<\/span> large sweet onion<\/span> I used a Walla Walla<\/span><\/li>
  • 1<\/span> stick butter<\/span><\/li>
  • 1<\/span> lb<\/span> chanterelles cleaned and chopped **see note<\/span><\/li>
  • 1<\/span> cup<\/span> white wine<\/span><\/li>
  • Truffle oil for garnish<\/span><\/li>
  • Kosher salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a saute pan on medium high heat, melt a stick of butter with the sliced onion.\u00a0 When the onion starts to brown, turn the heat down to low and cook for about thirty to forty minutes stirring a few times to prevent burning.\u00a0 Add splashes of white wine to deglaze as the onions carmelize.\u00a0 Meanwhile, clean and chop the mushrooms and set aside.\u00a0 In a stockpot, gently heat the pumpkin mousse on low with the vegetable stock, stir in the carmelized onions keeping the pan you cooked them in on the side, and puree in a mixer working in batches.\u00a0 Put all the pureed soup back into the stockpot.\u00a0 In the same pan you used to cook the onions, saute the chopped mushrooms for about ten minutes on medium low heat and set them aside.\u00a0 Season with salt and pepper until you're happy with the taste.\u00a0 Serve the soup with a couple of tablespoons of mushrooms and drizzle with the truffle oil.<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes<\/h3>
      NOTES: *There's no recipe for the pumpkin puree as amounts greatly depend on the size of your pumpkin.\u00a0 I simply mashed in, much like potatoes, a couple lumps of roasted garlic and a stick of butter to the warmed pumpkin in a very large saute pan before whisking in white wine and heavy cream.\u00a0 I ran that mixture through the food processor.\u00a0 The consistency was very fluffy, but not liquid~y, if that makes sense.\u00a0 At this stage, the mousse makes an incredible alternative to mashed potatoes and goes amazingly well with a nice slice of rare beef.\u00a0 Try it!<\/span>
      <\/div>\n**I keep a dedicated toothbrush in my silverware drawer specifically for mushroom and truffle cleaning.\u00a0 Many mushrooms don't do well being washed in water, so dry brushing is best.\u00a0 You don't have to use chanterelles in this recipe.\u00a0 Any shitake, portobello, or cremini mushroom would be just fine.\u00a0 Mushrooms weigh differently so what you're going for is about 4 cups of chopped mushrooms before cooking.<\/span><\/div><\/div>\n<\/div><\/div>\n

      \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      Remember that jack o’lantern I roasted and squeezed all the water out of?\u00a0 I took that flesh and made a delicious pureed soup.\u00a0 You can, too!\u00a0 Around here, chanterelle mushrooms are in season, one of my favorite times of year for that reason.\u00a0 I can…<\/p>\n","protected":false},"author":1,"featured_media":6781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181107_191558127.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1M8","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6828"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6828"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6828\/revisions"}],"predecessor-version":[{"id":6838,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6828\/revisions\/6838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6781"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}