twig : templates/single.twig
mobil tablet verti tablet horiz desktop
Autumn and its pumpkin soup
-
When the color range in your plates makes you feel like you are in autumn…
Christophe, your Chief at Le Château de Bellinglise, shares his secrets…
-
Ingredients:
1 pumpkin
3 tbsp. olive oil
1 onion
2 small leeks (white and light green parts)
1 russet potato
1 stalk celery
2 large cloves garlic
6 c. chicken broth
2 tsp. kosher salt
½ tsp. freshly ground pepperMushroom Topping:
1 tbsp. olive oil
1 tbsp. unsalted butter
3 c. sliced assorted wild mushrooms
1 tbsp. minced shallot
2 tbsp. snipped fresh chives
1 tsp. fresh thyme leaves
¼ tsp. kosher salt
¼ tsp. pepper -
Preparation:
Heat oven to 425 degrees F. In a large roasting pan, toss pumpkin with 1 tablespoon oil. Roast 45 minutes, tossing frequently or until tender.
While pumpkin roasts, heat remaining 2 tablespoons oil in a large Dutch oven or pot over medium heat; add onion, leeks, potato, celery, and garlic. Cook 2 minutes, stirring constantly. Cover with lid, reduce heat to low, and slowly cook vegetables 20 minutes, stirring once or twice, or until tender. Add roasted pumpkin and broth and bring to a boil; reduce heat to low, cover, and simmer 30 minutes, stirring several times. Puree mixture with a stick blender, or in several batches in a regular blender or food processor. Season with salt and pepper.
To make mushroom topping:
Heat oil and butter in a large skillet over medium-high heat; add mushrooms and shallot. Stir-fry 4 minutes, tossing several times, until just tender. Remove from heat; season with chives, thyme, salt and pepper.To serve, ladle the soup into 8 bowls. Top with mushroom garnish.
Christophe’s advice: Enjoy with a white Bourgogne wine!
We wish you a sweet autumn ! See you soon in our homes…