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Autumn and its pumpkin soup
3 tbsp. olive oil
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 pepper
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
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…