Pumpkin Mushroom Soup for Samhain by Kimberly F. Moore

Autumn easily ranks as my favorite season and being back in the northeast and having all four seasons just thrills me to my toes, but Autumn is my special time. I know you know, because I practically chant it like a mantra. I think sometimes that falling in love with Autumn is the thing that will always call your soul back to a seasonal place. We are slowly moving out of summer temps and soon the windows will be open and the kitchen will be begging for a pot of soup or casserole in the oven. I wanted to share one of my favorite seasonal recipes – Pumpkin Mushroom Soup!

Pumpkin Mushroom Soup was a recipe that my Mom was given many moons ago (like over 35 years) from the Chef at one of our favorite restaurants here in Delaware when I was growing up – The Back Burner. It is tucked in the tiny town of Hockessin and still open after all these years and still serving Pumpkin Mushroom Soup. Mom modified this recipe somewhat so this is the way we make it and love it and make it again. I have had the soup again at the Back Burner and it still tastes as good as I remember.

This is my October soup. I tend to make it near Halloween, but it is a craving that demands to be satisfied. You can swap the chanterelles for white mushrooms or baby bellas. To get the flavor how you like it, taste, adjust spices, and taste again. Standing over the soup pot taste testing will not be a hardship, I promise. I do use canned pumpkin and the Libby’s works fine, but again, swap out for fresh if you are inclined.

Adorn before serving with pepitas, a flavored olive oil (I used Santa Fe Chili Smoked Olive Oil & I have also used walnut oil), nuts, and/or a dab of sour cream or creme fraiche.

Ingredients:

2-3 TB butter
1/2 lb rough chopped chanterelle mushrooms (or more if you would like – I sometimes use a pound )
1/2 cup chopped onion
2 TB flour
3 cup chicken broth or vegetable broth to keep it vegetarian
2 cup pumpkin (canned pumpkin works great)
1 cup cream (half and half works well too!)
1 – 2 TB honey
1 – 2 TB curry (or more to taste)
S&P to taste

Directions:

In soup pot, saute mushrooms in butter and then remove.

In same soup pot, saute onions and then stir in broth, flour and pumpkin and bring to a boil.

Add honey, curry, S&P and return mushrooms.

Add cream or half & half and then heat on low to medium heat.

Serve with chosen garnish and enjoy!

Recommended Garnishes: