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Cream of Kabocha with Chanterelles & Pepita
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Created by wmr_admin, Friday, 25 October 2019


A hearty and savory winter soup, with a surprising touch of warming spices.

  • 1.5 lb. chanterelles, chopped
  • 4 T. butter
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1 small Kabocha squash, cleaned and cubed
  • 2 T. minced fresh rosemary
  • 1/2 t. ground cinnamon
  • 1/4 t. ground cloves
  • 1 C. dry white wine
  • 2 C. turkey or vegetable stock
  • 2 t. sea salt
  • 1/2 t. fresh ground black pepper
  • 1 pint heavy cream
  • 1/2 C. shelled pumpkin seeds, toasted
  1. Saute chanterelles in 2 T. butter over high heat until dry. Set aside.
  2. Saute onion in a large pot with 2 T. butter over medium heat until translucent - 5 minutes.
  3. Add garlic, squash, rosemary, spices, salt and pepper. Saute another few minutes.
  4. Add the wine and stock. Bring to a simmer and cover. Cook 15 minutes or until the squash is tender.
  5. Use a stick blender until the soup is smooth. Add a little stock if needed.
  6. Add the cream, chanterelles and pepitas.
  7. Adjust seasonings.
  8. Hear until just short of simmering, stirring frequently to prevent scorching.
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