Pumpkin, cep & chestnut soup with truffles

prep time: 10 minutes

cooking time: 15 minutes

serves: 4

season: Autumn

aubergines, broccoli, brussels sprouts, cabbages, celery, chard, chicory, leeks, marrow, onions, parsnips, spinach, squash, swede, pumpkins, apples, pears, damsons, blackberries, nuts, quinces, grouse, pheasant, partridge, venison

Pumpkin, cep & chestnut soup with truffles

ingredients:

3 tbsp extra virgin olive oil

1 medium leek
150g peeled pumpkin
300g fresh ceps
150g peeled chestnuts
1 ltr white chicken stock

1 bunch fresh thyme
1 bay leaf

1 tsp oregano
30g butter
1 tbsp fresh tarragon
20g fresh truffle

1	Heat up 3 tbsp extra virgin olive oil in a large pan, cook the leek gently until softened, then add the pumpkin and cook for 2 minutes.
2	Stir in the ceps, chestnuts and chicken stock, thyme, bay leaf and oregano, bring to the boil, then simmer for 10 minutes.
3	Take the pan off the heat, and whisk in the butter. Season and leave to cool. Discard the thyme and bay leaf, and stir in the tarragon and parsley.
4	To serve, pour into 4 warm soup bowls and top with sliced truffle if available.