Go Back
Print

Pumpkin Mushroom Soup

Ingredients

  • 1 half gallon pumpkin puree *see note
  • 1 gallon vegetable stock
  • 1 large sweet onion I used a Walla Walla
  • 1 stick butter
  • 1 lb chanterelles cleaned and chopped **see note
  • 1 cup white wine
  • Truffle oil for garnish
  • Kosher salt and pepper to taste

Instructions

  • In a saute pan on medium high heat, melt a stick of butter with the sliced onion.  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.  Add splashes of white wine to deglaze as the onions carmelize.  Meanwhile, clean and chop the mushrooms and set aside.  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.  Put all the pureed soup back into the stockpot.  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.  Season with salt and pepper until you're happy with the taste.  Serve the soup with a couple of tablespoons of mushrooms and drizzle with the truffle oil.

Notes

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