Everywhere we look, we see mounds of pumpkins sitting at farm market stands and local grocery stores… what better way to use up this nutritional inexpensive vegetable/fruit than in a warm comforting late fall soup. We also have access to wild chanterelles, local garlic and honey so we combined all these lovely fall ingredients together for a satisfying evening meal.
Ingredients: 2 tbsp olive oil, 1/2 cup chopped onion, 3 cloves minced garlic, 1/2 lb (1 cup fresh chanterelles or any other mushroom), 1 tsp curry powder, 2 cups chicken or vegetable stock, 2 cups cooked fresh pumpkin (I roasted ours in the oven along with some garlic) or 1 can/ 398ml pumpkin, 1 tbsp liquid honey, freshly grated nutmeg, 2 cups milk.
In large saucepan or Dutch oven, heat oil over medium heat and cook onion, garlic and mushrooms for 10 minutes or until softened. Stir in curry powder and cook for 1 minute over low heat. Gradually add stock, whisking until smooth. Stir in pumpkin and honey then season with nutmeg to taste. Cook over low heat for 15 minutes, stirring occasionally. Add milk and heat until hot.
Blend soup if you wish in a food processor or leave as is. Garnish with pumpkin seeds and sour cream if desired.
