Pumpkin and Cep Soup

Name: Pumpkin and Cep Soup
Cuisine: American
Ingredients: 1 medium onion, finely chopped; 6 small pumpkins, hollowed out (you want 800g ripe flesh); 300 g fresh ceps, or 55 g dried ceps plus 300 g cultivated blewits; 300 g fresh ceps, or 55 g dried ceps plus 300 g cultivated blewits; 1 tsp marjoram leaves; 2 tbsp finely chopped rosemary; chicken or vegetable stock, as required; chicken or vegetable stock, as required; 150 ml dry white wine; plain flour for dusting; 2 tbsp olive oil; 85 g butter; salt and pepper to taste; salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

Pumpkins and mushrooms both arrive in autumn, and this is the ideal time to make this heart-warming, USA-inspired soup. However, should you not be able to find fresh mushrooms, you could use dried ceps with fresh cultivated varieties such as blewits. The ceps recreate that inimitable ‘wild’ flavour. The pumpkin gives colour and a floury texture to the soup, as well as flavour, and I recommend that you serve it in the pumpkin shells for maximum effect. Scoop out the flesh to use in the soup,

Ingredients

Americas
United States
Soup
Autumn

Ingredients

Method