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Pumpkin Soup with Porcini Mushrooms

5 from 6 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

  • 650 g pumpkin pulp 1 Hokkaido pumpkin approx. 1 kg / cleaned
  • 200 g 2 potatoes
  • 125 g 2 bunch of carrots
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 10 g 1 piece of ginger
  • 2 tbsp Sunflower oil
  • 1500 ml Vegetable broth (6 teaspoons instant broth)
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Pumpkin spice from ANKERKRAUT *)
  • 1 big pinch Freshly grated nutmeg
  • 200 g Sour cream
  • 1 tbsp Sweet soy sauce
  • 400 g Boletus
  • 2 tbsp Butter
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • Parsley for garnish

Instructions
 

  • Clean and peel the pumpkin and dice the pulp. Peel and dice the potatoes. Peel the bunch of carrots, cut in half lengthways and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Heat sunflower oil (2 tbsp) in a saucepan, gradually add the vegetables (onion cubes + garlic clove cubes + ginger cubes, pumpkin cubes + potato cubes + carrot pieces) and fry. Deglaze / pour in the vegetable stock and sprinkle with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), mild curry powder (½ teaspoon), ground cinnamon (½ teaspoon), pumpkin spice *) from ANKERKRAUT ( ½ teaspoon) and freshly grated nutmeg (1 big pinch). Let everything with the lid simmer / boil for about 20-25 minutes. Remove the soup from the stove, purée finely with the hand mixer, add / fold in the sour cream (200 g) and season with sweet soy sauce (1 tbsp) to taste. *) Composition of pumpkin spices: sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper. Clean / brush and dice the porcini mushrooms. Heat butter (2 tablespoons) in a pan, fry the cep mushroom cubes in it / stir-fry and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill and mushroom pan **) from ANKERKRAUT (1 teaspoon) and the fried ceps cubes add to the pumpkin soup. **) Composition of pumpkin spice: sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper. Serve the pumpkin soup with porcini mushrooms garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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