Where getting lost is part of the adventure… and finding your way home a pleasant surprise.

Roast Pumpkin and Chanterelle Soup

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

Deborah Moran posted a recipe for roasted pumpkin and chanterelle soup in the Cooking With Wild Mushrooms forum. It sounded so good, I knew I had to try it. I modified the recipe slightly and cooked it last time we went camping. Rich and creamy, with a smokey flavor you can only get from campfire cooking. It filled us with a satisfying warmth on a rainy day in the woods.

Ingredients

 

  • 1 small pie pumpkin
  • a double handfull of chopped chanterelles
  • 1 cup broth
  • 1 can evaporated milk
  • garlic
  • 1 sweet onion
  •  salt, pepper, nutmeg, cinnamon, ginger
  • 1/4 cup brown sugar
  • olive oil
  • bacon, green onion

Quarter the pumpkin, remove the stem and seeds.

Place in preheated and oiled Dutch oven. Drizzle with olive oil. Place lid on oven and sufficeint coals above and below to roast pumpkin, about 350F for 45 minutes or so.

Saute diced onion in oil until clear and beginning to caramelize. Add minced garlic and chopped chanterelles. Grate spices over mushrooms, add salt and pepper to taste, stir until mushrooms are cooked.

Peel and mash roasted pumpkin, combine in kettle with broth, canned milk, sugar,mushrooms and onions. Simmer over fire for thirty minutes, stirring occasionally to prevent scorching.

Garnish with crumbled bacon and chopped green onion.

 

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