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Pumpkin Puree with Lukewarm Chanterelle-Tomato-Topping

Autumn is here but there is still a lot of flavorful and colorful vegetables growing in the fields and woods! Go to the forest and your local market and gather what you need to get these wonderful colors and flavors onto a plate for your next cosy dinner with loved ones.

Chanterelles are pretty easy to ascertain. They’re orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, are gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. The taste of fresh collected chanterelles is incredibly intense compared to what you can actually buy in supermarkets.

To store them keep them in a dark, cool and dry place, like in a wooden basket covered up with a tea towel.

​​4 servings:

500 g chanterelles

1 hokkaido pumpkin

1 small onion

2 garlic cloves

250 ml white wine

300 g mixed colorful cocktail tomatoes

150 g parmesan

2 tbsp creme fraiche

1 bunch of parsley

​Carefully clean the chanterelles, preferably without water—just brush them with a mushroom brush or with a clean kitchen towel.

Wash the pumpkin and chop it in cubes. Peel the onion and cut one garlic clove in small pieces.

Heat up 2 tbsp of olive oil in a pot and roast the garlic, onion and pumpkin to slightly brown them. Then deglaze the pot with 150 ml white wine. Add some water until the vegetables are nearly covered. Add some salt and let simmer without a lid on low heat until the pumpkin is falling apart.

While the pumpkin is simmering, peel and chop the other garlic clove into very small pieces.

Heat up 2 tbsp of olive oil in a pan (the pan should be pretty hot), add the chanterelles and roast them for about five minutes—stirring thoroughly—then add the garlic and deglaze with the rest of the white wine. Turn off the heat and let the chanterelles simmer and slightly cool down in the hot pan.

Cut the tomatoes in halves, hash the parsley and mix in a bowl. Add the lukewarm chanterelles, season with salt and pepper and mix again.

Set aside until serving.

Begin to reheat the pumpkin puree. Grate the parmesan and add it along with the crème fraiche to the pumpkin puree. Season with salt and pepper and stir thoroughly with a whisk until everything turns into a creamy puree.

Serve the puree in a bowl and top it with the lukewarm tomato-chanterelle-vegetables.


text and photos: Gianna Thiess