Pumpkin creamy soup with chanterelles
- Easy - 10 Min
- Variety: Chanterelles
- Difficulty: Easy
- Preparation time: 10 min
- Cooking time: 10 min
- Recipe family: Delicious and quick
Recipe offered by the Borde culinary experts
SHOPPING LIST
INGREDIENTS (6 SERVINGS)
- 1 pumpkin
- 50 g Borde freeze-dried chanterelles
- 100 g Borde frozen chanterelles
- 50 g hazelnuts
- Cream
- 1 tablespoon hazelnut oil
- Salt/pepper
- 1 broth cube
PREPARATION
- Put the pumpkin cut into pieces and frozen chanterelles with the stock cube in a casserole dish, cover with water and cook for 30 minutes.
- Meanwhile, crush the hazelnuts, fry them in a pan and mix them with the rehydrated freeze-dried chanterelles. Reserve.
- Mix the soup and adjust the seasoning. Add a little cream.
- Serve with the mushrooms/hazelnut mixture on the cream and serve.