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Pumpkin Chanterelle Mushroom Soup


  • 3 cloves garlic, chopped
  • 2 shallots, finely chopped
  • 2 lb pumpkin flesh, peeled and cut into ½ cubes
  • 3 tbsp North Prairie Gold Canola Oil
  • 2 cups vegetable stock
  • 1/2 cup heavy cream
  • 1 tsp Floating Gardens Thyme leaves
  • Salt and pepper
  • 1 tsp Floating Gardens chopped parsley
  • a pinch of grated nutmeg
  • 20 Prairie Infusions dried chanterelles (reconstituted)
  • 1 tbsp Notre Dame butter
  • 1 tsp chives, finely chopped
  • 2 tbsp Willowcreek Organics pumpkin seeds (toasted) 


  1. In a large pot over medium heat, add the olive oil, garlic and shallots and cook for 2-3 minutes until soft. 
  2. Add the pumpkin cover with stock. Cook for about 20 minutes. 
  3. Add the herbs and spices.
  4. Once the pumpkin is soft, add to a blender and puree until smooth. Pass through a sieve. 
  5. Pour back into the pot and add the cream. Bring to a boil. 
  6. In a medium sauté pan over medium high heat add the butter, chanterelles, chives and pumpkin seeds.
  7. Divide soup four bowls. Top with mushroom mixture.

Recipe by: Chef Lynn Crawford

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