Serves

6

Ingredients

300g pumpkin • 100g onion • 30g shallots • 50g celery • 60ml olive oil (0.4º) • 1.5l chicken stock • 50g button mushrooms • 50g Portobello mushrooms • 20g fennel shoots • 100ml cream • Sea salt • Freshly ground black pepper • 20g parsley leaves

Method

Clean the mushrooms to remove all dirt • Chop the onion, the parsley leaves and the celery and sauté gently in olive oil, adding half the mushrooms and finally the pumpkin cut into pieces • Cover with the hot stock and leave to cook for 15 to minutes, seasoning with salt and pepper to taste • Sauté the chopped shallots in olive oil and the remaining mushrooms, well chopped •  Season with salt and pepper, and leave to cook until the liquid has entirely evaporated • Place in a form in the centre of a plate and decorate with the fennel shoots • Pour over the soup, blended and strained in the meantime, decorated with a drizzle of olive oil over the fennel and mushrooms

NB: You can add a little fresh cream to the soup once cooked to make creamier.