Pumpkin Soup with Cinnamon Crème Fraiche
From luisascatering 14 years ago
- 30 to make
- Serves 6
In most pumpkin soups recipes the pumpkin is first roasted, but in this version, it is softened on the stovetop for a quicker solution. The combination of pumpkin with sautéed mushrooms and cinnamon cream is exquisite.
Ingredients
- 3 tablespoons extra virgin olive oil shopping list
- 1 pound fresh sugar pie pumpkin, peeled, seeded and cubed shopping list
- 1 small onion, finely chopped shopping list
- 2 cups homemade chicken or vegetable stock shopping list
- 8 tablespoons unsalted butter shopping list
- ½ pound chanterelle or other mushrooms, chopped shopping list
- 1 shallot, peeled and minced shopping list
- 2 tablespoons flat leaf parsley shopping list
- ½ cup heavy cream, whipped to soft peaks shopping list
- kosher salt and white pepper, to taste shopping list
- 1 cup crème fraîche shopping list
- 1 teaspoon ground cinnamon shopping list
How to make it
- Heat the olive oil in a large skillet. Add the pumpkin and onions, sauté on low heat until the pumpkin is softened, about 5 minutes. Pour in 1 cup of the stock and continue cooking until the pumpkin is very soft, about 15 minutes See Photo. Let cool slightly then puree with hand held blender or in a food processor. Set aside.
- Melt 1 tablespoon butter in a medium skillet. Add the mushrooms and shallots and cook until they are soft and all liquid has evaporated, 4-5 minutes. Remove from heat and stir in 2 tablespoons of the butter and the parsley See Photo. Keep warm.
- Combine the pumpkin puree and the remaining 1 cup stock in a large saucepan and bring to a simmer. Stir in the remaining 5 tablespoons butter, the whipped cream and reserved mushroom mixture. Adjust the seasoning to taste.
- In a bowl, whisk the crème fraîche and cinnamon.
- To serve: pour soup into bowls and swirl the cinnamon crème fraîche into the hot soup.
- note: I also added a little lemon juice and freshly grated nutmeg to the soup
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