Pumpkin soup with fairy ring mushrooms and chestnuts
A tasty recipe to warm you up as the cold sets
Method
1
2
3
4
Assembly
5
Ingredients for 4 people
For the pumpkin cream soup:
1 butternut squash
3 shallots
250 ml of single cream, 35% fat
500 ml of chicken stock
salt
black pepper
extra virgin olive oil
For the mushroom cream soup:
150 g of fairy ring mushrooms (corrioles)
1 shallot
extra virgin olive oil
100 ml of single cream, 35% fat
salt
black pepper
For the roasted chestnuts:
150 g of chestnuts
extra virgin olive oil, salt
Chestnuts: a versatile fruit
Apart from being the grand protagonist of Catalonia’s castanyada festival every October 31, chestnuts are a key ingredient in many autumn dishes. Originating in Asia Minor some 4,000 years ago, the simplest way to cook chestnuts is roasting them. Once cooked, they have a texture similar to that of a baked potato, but with a delicate, sweet, and nutty flavour. Yet, there is no end to how chestnuts can be used in the kitchen: they can be dried and turned into flour, which can then be used for breads, cakes and pasta. Milled chestnut is also used as a thickener in stews, soups, and sauces. Otherwise, chestnuts can be eaten candied, boiled, steamed, deep-fried, grilled, or roasted, or to provide stuffing in vegetables and meat, not to forget puréed chestnuts.
