Creamy red kuri squash soup
Difficulty
![5/5](https://moutarderie.lu/wp-content/themes/moutarderie/img/difficult_5.png)
There is nothing quite like creamy red kuri squash soup with chanterelle mushrooms and “original” Luxembourg mustard to warm your body and the cockles of your heart!
- -450g of red kuri squash pulp
- -1 chicken stock
- -1 tablespoon of “original” Luxembourg mustard
- -300g of chanterelle mushrooms
- -10cl of single cream
- -20g of butter
- -Grated nutmeg
- -Salt and pepper
![Creamy red kuri squash soup](https://i0.wp.com/moutarderie.lu/wp-content/uploads/2015/05/Assiette_soupe.png?fit=1000%2C500&ssl=1)
- 1Cut the red kuri squash pulp into cubes and place them in a pressure cooker with 30cl of water.
- 2Add the chicken stock and a pinch of salt.
- 3Close the pressure cooker and leave to cook for 20 minutes.
- 4Cut, wash and strain the chanterelle mushrooms.
- 5Whip the cream.
- 6Heat the chanterelle mushrooms in a frying pan at low heat.
- 7Once the red kuri squash is very tender, add the stock, the grated nutmeg and the “original” Luxembourg mustard.
- 8Mix it all then carefully add the whipped cream.
- 9Pour onto the chanterelle mushrooms and taste while hot.