Pumpkin Soup With Buttered Chanterelles

Pumpkin Soup & Chanterelles

After a rather calm and easy-going Summer, the last quarter of 2011 is turning out to be a rather hectic one, as I find myself hustling to wrap up the year before the holidays arrive. Fall has, so far, been full of trips, projects, new clients and challenges, all of which I love and thrive on, but which have also taken me away from blogging as frequently as I would have liked. I hope to make it up to you as best as I can in the coming weeks. I’m off to Austin on Sunday to spend a week immersed in photography with Penny, Scott and Lynn, and while there’s not likely to be many recipes coming out of that, I do plan on sharing a couple of snippets and images through the week, schedule-permitting. It’s going to be intense and fun, and my first time in Austin. I can’t wait.

Also, I’d like to take the chance to thank Saveur for featuring this blog as one of their “Sites We Love” profiles, as well as the UK’s Fork Magazine for including me in their blog round-up for their Christmas issue. If you’re here because of these recommendations, welcome, and I hope you stay a while!

Chanterelles and Thyme

The weather has turned, overnight, and it feels like we’re well and truly in winter. I’m sitting here with a fleece sweater, woollen socks and a warm cup of chai, resisting the temptation to turn the heater on. It’ll be fun to see how long that resolution lasts. I excitedly dusted off my leather boots for the first time last night, to welcome the first chilly rains of the season, and also in honor of our fourth wedding anniversary. Some folks may view the rain as dampener on festivities, but not for me. I’m excited about the changing seasons. As beautiful as Summer was, with her long, warm days, there’s something to be said for the comfort of Fall and Winter, with their earlier sunsets, woollen scarves, and the intimacy of gathering around the fireplace. In particular, I’m giddy with happiness that its brussels sprouts season again, and to be able to have the oven on without turning the whole apartment into a sauna. I’m relishing the introspection that shorter days bring, to reassess my priorities, and then hunker down and finish all the things that need to be done before sending off 2011. It’s a time for gathering around cosy dinner parties that stretch into the night, for sharing and reconnecting with those dear to us. It’s a time of comfort, and nothing says comfort better than a bowl of soup on a cold day. Doesn’t it?

Pumpkin Soup with Chanterelles, Thyme

Pumpkin Soup & Buttered Chanterelles

Serves 6, as an appetizer

This soup is the product of efforts to incorporate more pumpkin into our diet, as its a vegetable that’s still pretty foreign to me. Apart from roasting it and turning it into sweet desserts (which haven’t appealed to me…yet), soup’s the most accessible and convenient form factor for feeding (and comforting) us over a few meals. The Chanterelles were a flash of inspiration one evening, as I thought about potential toppings that weren’t nuts or croutons. We happened to have a host of them in our fridge, so I tossed them with some salted butter and sprigs of thyme in a pan, and the rest, as they say, is history. The chunks of Chanterelle add a soft, meaty texture to this creamy, luscious soup. I think it’s time for me to make another pot.


  • 2 tablespoons olive oil
  • 1 medium red onion (3 to 5 ounces), peeled and diced
  • 1 large leek (14 ounces/ 400 grams), trimmed and roughly chopped
  • A bunch of carrots (about 14 ounces/ 400 grams), trimmed and roughly chopped
  • 1 medium pumpkin (about 2 pounds/1 kilogram), peeled, deseeded and chopped into cubes
  • 4 cups vegetable stock
  • 1 cup whipping cream
  • 1 teaspoon chili flakes
  • 3 tablespoons/ 43 grams salted butter, softened
  • 6 ounces/ 170 grams fresh Chanterelle mushrooms, cleaned and cut into 1/2-inch chunks
  • 4 sprigs of thyme, leaves picked


  1. Over medium heat, combine the oil and onions in a deep pot and sweat, about 3 minutes.
  2. Add carrots and leek and stir, until translucent, about 5-7 minutes. Turn the heat to medium high, add the pumpkin and stock. Bring the pot to a simmer, then turn the heat to low and slowly simmer with the pot partially covered until the vegetables are tender, about 30 minutes.
  3. While the soup is simmering, prepare the Chanterelles. In a small saucepan, melt the butter over medium high heat. When it starts to foam, add the mushrooms and thyme leaves, stirring quickly to mix, for about 5 minutes, until fragrant and tender. Set aside and keep warm until ready to serve.
  4. Bring the soup back to medium high heat. Add the cream and chili flakes and bring to a boil, about 3 minutes, then take the pot off the heat and blend the soup using a regular blender or an immersion blender, carefully protecting yourself from splatters. If the soup’s too thick for your liking, add a few tablespoons of hot water until you get your desired consistency.
  5. Season to taste and portion into individual bowls topped with a scoop of Chanterelles. Serve with warm bread or your favorite green salad.

Pumpkin Soup & Chanterelles

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  • Stunning, D. I can’t get enough chanterelles and pumpkins in my life these days.. 🙂ReplyCancel

  • Hi Danielle. I discovered your blog a little while ago and I have been looking forward to your next post.
    I have been drooling over the wonderful food you feature here but I LOVE this dish. The buttered chanterelles are the cherry on top. This is my kind of comfort food!ReplyCancel

  • Oh how marvellous! Two of my favourite things in one bowl: pumpkin and chanterelles! The photos are just gorgeous too 🙂ReplyCancel

  • I just cooked some chanterelles, but ended up using them with some pasta, in a soup they would be wonderful.

    I love baking butternut squash with some shallots as a side dish to meat, delicious!

    I just looked through your portfolio and recognized Chad, a sous chef I used to work with, small world. And is it the pie ranch in one of the photos?

    Loved the close up with the thyme, the colors are so vibrant.ReplyCancel

  • beautiful Danielle 🙂 I too have my socks, fleece and a cup of chai hehe. Have so much fun with Penny! Jealous.ReplyCancel

  • Gorgeous post! The soup looks warming and delicious- perfect even for the Thanksgiving table. I always include a squash or pumpkin soup on Thanksgiving as an easy side that can be kept warm on the stove top or in the crock pot.ReplyCancel

  • My two favourite Autumn foods, squash and chanterelles! I used the same ingredients to make a risotto, prepare the chanterelles as you did, make the risotto in the usual fashion whilst roasting the squash (called courge here in Provence) with garlic olive oil and some wild thyme. Add to risotto and top with chanterelles and some chopped parsley, delicieux if I say so myself!ReplyCancel

  • It looks like you made excellent use of your pumpkin. Delicious. Enjoy your class.ReplyCancel

  • This looks just divine! It’s definitely going on my (ever-growing) list of soups to make this winter.ReplyCancel

  • This recipe looks delicious and your pictures are beautiful! I really like the addition of the Chanterelles. I think you’ll enjoy my spiced pumpkin soup… check it out: http://bit.ly/spicedpumpkinsoup


  • I love pumpkin soup and I adore chanterelles. I will surely make this soup, so conforting! Italy ahs turned gray and cold, too, so nothing would be better that this soup for lunch these days.ReplyCancel

  • Meg Finn

    How stunning! Found your blog via the excellent turkey post.
    Have a lovely weekend,

  • This is stunning. Adding it to my recipe queue. @Angela, I like the idea for risotto.ReplyCancel

  • […] Pumpkin soup w/Buttered Chanterelles […]ReplyCancel

  • I love turning pumpkins and squash into soup – but with buttered chanterelles?? Wowzers! Your photos are gorgeous too. Just lovely.ReplyCancel

  • What a delicious look dish! Id never really thought of the mushroom and pumpkin/ squash combination before! I love the way squash and roasted tomatoes go together sooo much – but they’re not a very seasonal combo so I think I might need to give this a try! Lovely, lovely site – I was raised in Berkeley and miss the Bay Area sooo much!ReplyCancel

  • This looks delicious and comforting, awesome photos!ReplyCancel

  • This looks absolutely divine. I am so glad I found this before Thanksgiving, as it will definitely find a place on the dinner table! Thank you for the inspiration and the outstanding photography.ReplyCancel

  • […] Pumpkin Soup with Buttered Chanterelles […]ReplyCancel

  • Looks like delicious comfort food for fall! Great photos!ReplyCancel

  • […] had pumpkin soup topped with buttered chanterelle mushrooms and cream biscuits for our starter. If you’ve never had cream biscuits, I implore you to […]ReplyCancel

  • Wow those pictures just made me hungry for some tummy-warming soup!ReplyCancel

  • Julia A

    Great recipe! I am sure it goes well with Acme’s Pan Epi 🙂 I miss their bread…ReplyCancel

  • Stunning! I stumbled across your blog about 2 weeks ago. Now it’s my drug. Thanks for sharing this!ReplyCancel

  • Pei

    Stumbled upon your site via Etsy, and am delighted to have found a fellow Singaporean who has such an incredible way with words, pictures and food. This soup is GORGEOUS, I can’t wait to try my next batch of pumpkin soup with buttered chanterelles!ReplyCancel

  • Eileen

    Absolutely gorgeous food photos. Looks like you have good recipes on your site too. Thanks for posting for us.ReplyCancel

  • sara

    Awesome recipe I really enjoyed this.
    Here’s another recipe you might like.
    Thanks for sharing.

  • This looks delicious, thanks for sharing!ReplyCancel

  • Brooke

    We should make this for ourselves!ReplyCancel

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