Pumpkin soup with chanterelles

Description

1. Heat a large skillet over medium heat. Melt the butter. Add the onion and sauté until lightly golden. 2. Add the garlic and a portion of the mushrooms. Cook for a few minutes. Set aside. 3. Add cubed pumpkin, chanterelles, salt, pepper, and spices. Simmer until the pumpkin softens. 4. Add water, gin, and white wine. Cook over low heat for another 5–10 minutes. 5. Reduce the heat. Blend the soup with a mixer and stir in the cream. 6. Season with salt and pepper. Ladle into bowls and serve.

Instructions