When autumn arrives, my kitchen transforms into a small haven of warm and enveloping aromas. There’s nothing that warms me more than a creamy soup, that tastes of season and home. The pumpkin with chestnuts and cannellini beans, simple, genuine, and ready in no time thanks to the pressure cooker, is one of my favorites.
I love the natural sweetness of pumpkin, the softness of the beans, and the full flavor of the chestnuts, which together create a perfect mix between sweet and savory. The crispy bacon adds a savory note that makes this soup even more irresistible, without making it heavy.
The pressure cooker, as you well know, is my secret ally: in just 10 minutes I get a cream, without having to spend too much time at the stove. It’s the perfect recipe for a quick dinner, a family lunch, or a comforting moment just for me.
A recipe that we can easily personalize and that I often serve with some crunchy croutons. Let me know in the comments if you try it.
Anna – lappetitovienmangiando
If you like soups, broths, creams, and stews, don’t miss the next recipes:
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz cleaned pumpkin
- 10.5 oz pre-cooked white beans (cannellini)
- 9 oz boiled chestnuts
- 7 oz potatoes
- 3.5 oz red onion
- 3.5 oz bacon
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Cutting Board
- 1 Knife
- 1 Immersion Blender
Preparation
Let’s start by boiling the chestnuts in a pressure cooker, if we only have one pot. In the meantime, peel the pumpkin and potatoes and cut them into pieces of the preferred size. Once this operation is completed, place them directly in the pressure cooker along with an onion cut in half and the cannellini beans (leaving two tablespoons aside for the final decoration).
Add 600 grams of water, the salt and close hermetically with the lid. Lower the valve lever and place on the stove at high flame. When you hear a loud hiss, lower to the minimum and let it cook for about 10 minutes (in the meantime peel the previously cooked chestnuts). Once cooking is complete, if you’re not in a hurry you can let it rest for 5 minutes, so that the internal pressure can decrease. Otherwise, slowly lift the lever gently, release all the steam contained in the pot and open it.
At this point, cut the bacon into strips and brown it until you are satisfied with the browning.
Blend everything with an immersion blender directly in the pot, without dirtying other containers and distribute the cream in the dishes (the density of the soup is entirely personal, if you want you can always add more water).
Finally, decorate it with the little bit of cannellini beans set aside, the chestnuts roughly crumbled with hands and the bacon, also drizzling all the cooking juices over it, as we won’t add any more fat to the preparation.
Serve our Pumpkin Soup with Chestnuts and Cannellini Beans in a Pressure Cooker, piping hot and decorated with the bacon and cannellini set aside. Even a sprinkle of Pecorino Romano would not hurt.
Tips, Variations and Storage
The Soup can be stored in the refrigerator for 2-3 days, but in an airtight glass or ceramic container.
We can also freeze it in portions and just thaw it gently on the stove or in the microwave.
We can also freeze it in portions and just thaw it gently on the stove or in the microwave.
We can also freeze it in portions and just thaw it gently on the stove or in the microwave.
FAQ (Questions and Answers)
Can I make the soup without the pressure cooker?
Of course, cook everything in a regular pot for about 40-50 minutes, until the vegetables are soft and flavorful.
Can I use vacuum-sealed chestnuts?
Yes, they will be very useful for shortening the preparation time.
Can I make it vegetarian?
Absolutely yes, just eliminate the bacon and add extra virgin olive oil and grated Pecorino Romano.
