All of the pumpkin posts seem to go up in a frenzy before Halloween but this is a soup that I like to make on or after Halloween. It could even be the soup course for Thanksgiving and is light enough to leave plenty of room for turkey dinner. This pumpkin soup is a family tradition of almost 30 years and was inspired by the Back Burner in Hockessin, Delaware – my Mom adopted this recipe that was shared by the Chef at the time.
I changed the recipe for the first time ever this year and decided to use some gorgeous chanterelle mushrooms instead of regular white mushrooms or baby bellas. The chanterelles gave the soup a lighter flavor that was then given depth by drizzling Santa Fe Chili Smoked Olive Oil from Pollen Ranch before serving. The curry added spice and that warm heat that is so characteristic of Santa Fe chilis gets you on the back of the tongue. The flavor of the olive oil with the pumpkin blew me away and took this soup to the next level!
- 2-3 TB butter
- 1/2 lb rough chopped chanterelle mushrooms (or more if you would like – I sometimes use a pound )
- 1/2 cup chopped onion
- 2 TB flour
- 3 cup chicken broth or vegetable broth to keep it vegetarian
- 2 cup pumpkin (canned pumpkin works great)
- 1 cup cream (half and half works well too!)
- 1 – 2 TB honey
- 1 – 2 TB curry (or more to taste)
- S&P to taste
In soup pot, saute mushrooms in butter and then remove.
In same soup pot, saute onions and then stir in broth, flour and pumpkin and bring to a boil.
Add honey, curry, S&P and Return mushrooms.
Add cream or half & half and then heat on low to medium heat.
Serve with chosen garnish and enjoy!
- Drizzle of Santa Fe Chili Smoked Olive Oil with toasted pepitas (use Coupon Code HGEATS for a 10% discount!)
- Sour Cream or Creme Fraiche dollop
- Croutons (NOT package – make your own!!)
- Toasted Walnuts
***note – the Santa Fe Chili Smoked Olive Oil was provided by our sponsor Pollen Ranch for review.