Pumpkin and Mushroom Velvet Soup

The pumpkin and mushroom velvet soup is a warm and comfortable dish, ideal for autumn or winter evenings. Here’s how to prepare it, with an Italian touch that never hurts.

Ingredients

• 600 g of cleaned pumpkin
• 300 g of mixed mushrooms (porcini, champignons, honey fungus, etc.)
• 1 medium-sized white onion
• 1 clove of garlic
• 1 sprig of rosemary
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for garnishing (optional)
• Chopped parsley for garnishing
• Bread croutons for serving (optional)

Preparation

1. Begin by cleaning and cutting the pumpkin into medium-sized cubes.
2. Clean the mushrooms with a damp cloth or a small brush, removing any soil residues. If necessary, cut larger mushrooms to have uniformly sized pieces.
3. Finely chop the onion and garlic.
4. In a large pot, heat the extra virgin olive oil and sauté the chopped onion and garlic until they become translucent.
5. Add the pumpkin cubes to the sauté and let them brown for a few minutes.
6. Add the mushrooms and continue to cook for about 5 minutes, until they have softened.
7. Add the sprig of rosemary, then pour in the hot vegetable broth until it covers the ingredients.
8. Cook on medium-low heat for about 20-30 minutes or until the pumpkin becomes tender.
9. Remove the sprig of rosemary and blend everything with an immersion blender until you get a smooth and homogeneous cream. If the soup is too thick, add some broth to achieve the desired consistency.
10. Adjust salt and pepper to taste.
11. Serve the velvet soup hot, garnished with a drizzle of extra virgin olive oil, a sprinkle of Parmesan if you like, and chopped parsley. Accompany it with crispy bread croutons.

Fun Facts

Pumpkin is a very versatile and nutritious vegetable, rich in vitamins, especially A and C, minerals, and antioxidants. In Italy, pumpkin is used in a variety of dishes, from the traditional Mantuan sweet and sour pumpkin to baked pumpkin with rosemary, to becoming the base for creamy risottos and sweets like the classic pumpkin tortelli typical of Lombardy.

Enjoy your meal!