With the arrival of autumn, the kitchen fills with enveloping aromas and flavors that warm the heart. This autumn soup with pumpkin, chestnuts, and fresh mushrooms is a real treat for the colder evenings: creamy, fragrant, and rich in contrasts. The sweetness of the pumpkin pairs with the velvety texture of the chestnuts and the intense taste of the mushrooms, creating a perfect balance between earth and forest. It is the ideal recipe for a simple yet refined dinner… try it and see how delicious it is!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
- Energy 135.97 (Kcal)
- Carbohydrates 26.29 (g) of which sugars 9.94 (g)
- Proteins 5.21 (g)
- Fat 2.37 (g) of which saturated 0.32 (g)of which unsaturated 0.16 (g)
- Fibers 4.33 (g)
- Sodium 332.58 (mg)
Indicative values for a portion of 350 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
- 11.6 oz pumpkin (peeled)
- 3.5 oz chestnuts, boiled
- 5.3 oz mushrooms (mixed, cultivated)
- Half onion
- Half stalk celery
- 1 clove garlic
- vegetable broth
- sage (to taste)
- extra virgin olive oil
- salt
Tools
- Pan
- Skillet
- Small pot
Preparation
Clean the mushrooms by removing all the dirt. Wash them quickly, or wipe them with a damp cloth, then cut them into small pieces.
After removing the skin and seeds, cut the pumpkin into cubes.
Trim the onion and celery, chop them, and sauté them for a few moments in a pan with a drizzle of oil.
Add the pumpkin, salt and stir (1). Cover with hot vegetable broth, let it cook for about 20 minutes, or until the cubes are tender.
Meanwhile, sauté the mushrooms in a skillet with a drizzle of oil and a clove of garlic. Season with salt, then add the chestnuts (previously boiled and peeled). Let them flavor together for a few minutes.
When the pumpkin is ready, add the mushrooms and chestnuts to the pan (2). Continue cooking for another 5-10 minutes, then add a couple of sage leaves to taste.
The autumn soup with pumpkin, mushrooms, and chestnuts is ready, serve it hot in dishes. If desired, you can add a pinch of pepper and a drizzle of raw oil.
Tips and Notes
If you want to thicken the soup, blend some of the pumpkin with an immersion blender (before adding the other ingredients).
You can use mushrooms like champignon, chanterelle, pioppini, cardoncelli, or other fresh mushrooms as desired.
FAQ (Frequently Asked Questions)
Can I prepare the soup in advance?
Sure, you can prepare it a few hours earlier and reheat it when needed.
