Pumpkin soup with fried oyster mushrooms
Time
Preparation time: 1 hour 15 minutes
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 15 min.
ingredients
Soup:
- 750 g Hokkaido (pumpkin meat)
- 800 ml wild stock
- 50 ml sherry dry
- 2 onions
- 1 clove of garlic
- 200 g oyster mushrooms
- 60 g of ginger
- 80 g of butter
- 2 tablespoons butter and a dash of thistle oil
- Salt, pepper, nutmeg, and chilli flakes to taste
mushrooms:
- 200 g oyster mushrooms
- 30 g butter
- 20 ml thistle oil
- Salt and pepper to taste
- 100 g creme fraiche to refine and decorate
- finely chopped chives
- roasted pumpkin seeds
preparation
Soup:
- Wash the pumpkin with hot water, quarter it, remove with a spoon the kernels including the fibers, first cut into slices and then into small pleasing pieces.
- The onions skin and finely dice, as well as the garlic clove and the ginger.
- Heat the butter with thistle oil in a large saucepan and sauté the onion, ginger and garlic clove.
- Add the pumpkin pieces and sauté for 1-2 minutes.
- Deglaze with the sherry, reduce it and top up with the game stock and simmer gently for about 8-10 minutes until the pumpkin pieces are tender.
- Puree the soup with the magic stick and season with salt, pepper, chilli flakes and fresh nutmeg.
mushrooms:
- Clean the mushrooms and cut into pleasing pieces.
- In a pan, heat the butter with the oil and fry the mushrooms in it, you can get some of the roasts, which are good for the taste.
- Season the mushrooms with salt and pepper to taste.
finish
Put the soup in a plate, put the fried mushrooms in it, put 1 tbsp of crème fraîche in the middle and serve with chopped chives and roasted pumpkin seeds.
