Halloween Death Trumpet Soup

Ingredients for 4 people:

• 1 Pumpkin
• 2 Potatoes
• 2 Carrots
• 1 Onion
• 25 g of dried Death Trumpets by Chef Morel
• 30 g of shelled hazelnuts
• 10 cl liquid cream
• 1 clove of garlic, finely chopped
• Parsley

Recipe :

1. In a container, rehydrate your chanterelles in lukewarm water for at least 30 minutes, the ideal being to wait 2 to 3 hours.

2. Meanwhile, scoop out the pumpkin using a large spoon and collect the flesh.

3. Peel the potatoes and carrots, cut them into slices.

4. Sweat the chopped onion in a large saucepan with a drizzle of olive oil.

5. Add the pumpkin flesh, potatoes and carrots. Pour 1 liter of water, salt, pepper and simmer for 30 to 40 minutes.

6. At the end of cooking, mix everything then add the liquid cream. Keep warm.

7. Sear the previously drained death trumpets in a pan with a little butter, garlic and parsley for at least 5 minutes.

8. When serving, place the mushrooms on the soup with a few hazelnuts.

Enjoy your food !