Pumpkin soup with porcini mushrooms

Here is a delicious recipe for pumpkin and porcini mushroom velouté, a real cream with autumn flavours.

Ingredients for 4 people :

  • 500 g of pumpkin
  • 1 onion
  • 1 shallot
  • 300 g porcini mushrooms
  • 50 g butter
  • 50 cl chicken stock
  • 15 cl liquid cream
  • 2 tbsp. tablespoons hazelnut kernels
  • Salt, freshly ground pepper

Cream of pumpkin soup with porcini mushrooms

– Peel, wash, shell and chop the pumpkin.

– Peel, wash and chop the onion and shallot.

– Clean the porcini mushrooms. Cut them into slices.

– Melt 30 g of butter, add the onion and pumpkin, stir and pour in the chicken stock.

Cook until the blade of a knife easily penetrates the pumpkin flesh, about 15 to 20 minutes. Blend with the cream until smooth. Check seasoning.

  • Roast the hazelnuts and crush them lightly.

– Melt the remaining 20 g of butter and sauté the mushrooms for about 1 minute. Season to taste.

– In soup plates, pour the pumpkin cream, sprinkle with roasted hazelnuts and porcini mushrooms. Season with salt and pepper.

Recipe: A. Beauvais, Photo: F. Hamel