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 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…