Bea’s Recipes offers the Pumpkin Soup. My blog is full of soup recipes because I particularly love them. We should now be in the winter season, although the temperatures these days are still too high, I still propose the recipe for pumpkin soup, which is in season at this time. I never serve it as a side dish, I find it an insult to its goodness. I enjoy it as an appetizer. In my version, you will not find potatoes among the ingredients because you can have a tasty and light dish to start a dinner with friends or family.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
- Energy 290.54 (Kcal)
- Carbohydrates 32.93 (g) of which sugars 6.47 (g)
- Proteins 5.46 (g)
- Fat 15.22 (g) of which saturated 3.02 (g)of which unsaturated 3.75 (g)
- Fibers 3.91 (g)
- Sodium 719.58 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin Soup
- 10.5 oz Pumpkin
- to taste Extra virgin olive oil
- Half Onions (chopped)
- to taste Salt
- to taste Black pepper
- to taste Marjoram
- to taste Chives
- 1 coffee cup White wine
- to taste Croutons
Tools for the Pumpkin Soup Recipe
- Stovetop
- 1 Pan
- 1 Wooden spoon
- 1 Lid
- 1 Immersion blender
- 1 Bowl
- 2 Small bowls
Preparation of the Pumpkin Soup
The first thing to do is clean the pumpkin by removing the inner and outer parts. Now cut the pumpkin into medium-small pieces. Take a non-stick pan and sauté the finely chopped onion in extra virgin olive oil. Then add the pumpkin pieces, sprinkle with salt, pepper, marjoram, and chives. Let it cook for about 10 minutes over medium-high heat with the lid on. Then deglaze with white wine and let it cook over medium heat and always covered for another 20 minutes or so.
After the entire cooking time, pour the pumpkin into our blender to obtain the soup. I do not add broth or potatoes; it’s a more flavorful version due to the presence of wine and less heavy due to the absence of potatoes because I use pumpkin soup as an appetizer. Blend at maximum speed and pour the soup into serving bowls. All that’s left is to wish you bon appétit and remind you that I wait for you every day in my kitchen with many other easy, quick, and delicious recipes!
If you love pumpkin as much as I do, try my recipe for a side dish, the Baked Pumpkin with Breadcrumbs
Tip
The Pumpkin Soup can be stored in the refrigerator for up to a day. Just wait for it to cool completely, and when it’s time to serve it at the table, just reheat it with a drizzle of extra virgin olive oil.
