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Autumn and its pumpkin soup

Chef Christophe shares his tasty recipe
  • 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 pepper

    Mushroom 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…


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