- 1 medium pumpkin (about 2 pounds/1 kilogram), peeled, deseeded and chopped into cubes
- 1 medium red onion (3 to 5 ounces), peeled and diced
- 2 tbsp olive oil
- 4 cops vegetable stock
- 1 cup whipping cream
- 1 tsp chili flakes
- 3 tbsp salted butter softened
- 6 ounces fresh Chanterelle mushrooms cleaned and cut into 1/2-inch chunks
- 1 large leek (14 ounces/ 400 grams), trimmed and roughly chopped
- 1 bunch carrots (about 14 ounces/ 400 grams), trimmed and roughly chopped
- 4 sprigs thyme leaves picked
Over medium heat, combine the oil and onions in a deep pot and sweat, about 3 minutes.
Add carrots and leek and stir, until translucent, about 5-7 minutes. Turn the heat to medium high, add the pumpkin and stock. Bring the pot to a simmer, then turn the heat to low and slowly simmer with the pot partially covered until the vegetables are tender, about 30 minutes.
While the soup is simmering, prepare the Chanterelles. In a small saucepan, melt the butter over medium high heat. When it starts to foam, add the mushrooms and thyme leaves, stirring quickly to mix, for about 5 minutes, until fragrant and tender. Set aside and keep warm until ready to serve.
Bring the soup back to medium high heat. Add the cream and chili flakes and bring to a boil, about 3 minutes, then take the pot off the heat and blend the soup using a regular blender or an immersion blender, carefully protecting yourself from splatters. If the soup’s too thick for your liking, add a few tablespoons of hot water until you get your desired consistency.
Season to taste and portion into individual bowls topped with a scoop of Chanterelles. Serve with warm bread or your favorite green salad.