The PUMPKIN AND POTATO SOUP is a genuine, comforting dish, perfect for colder days. Soft, creamy and golden in color, this soup combines the pumpkin’s natural sweetness with the velvety texture of the potatoes, creating a simple yet rich and reassuring dish.
A drizzle of extra-virgin olive oil, a sprig of rosemary and some toasted bread croutons complete the preparation, enhancing the ingredients’ delicacy. Light but nourishing, it’s ideal as a first course or an evening treat, perhaps accompanied by a splash of cream or shavings of cheese for an extra-indulgent touch.
The pumpkin and potato soup is an autumn-scented recipe, able to warm the heart with its simplicity and authentic goodness.
SEE OTHER SOUPS AND CREAMS:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 lb pumpkin (weight after cleaning)
- 1 lb potatoes
- 1/2 onion
- 2 tsp ground turmeric (optional)
- 2 cups water (or vegetable broth)
- as needed extra-virgin olive oil
- 1 sprig rosemary
- as needed salt
- as needed black pepper
- 2 slices rustic bread
Tools
- 1 Saucepan
- 1 Immersion blender
- 1 Knife
Steps
To prepare the PUMPKIN AND POTATO SOUP (although it could be called a cream since it contains no cream) first take the pumpkin, remove the skin and cut it into cubes. Peel the potatoes and cut them into dice.
Thinly slice the onion. Heat 2-3 tablespoons of oil in a pot, add the onion and let it soften for a few minutes. Add the turmeric (optional) and, stirring constantly, toast it for a couple of minutes.
Add the pumpkin (butternut or mantovana), the potatoes, a sprig of rosemary, season with salt and pepper and let everything flavor for a few minutes.
Add boiling water or vegetable broth, cover with a lid and continue cooking over low heat for 30 minutes or until the vegetables are soft.
Blend everything with an immersion blender until you obtain a smooth, homogeneous cream. If you want a thinner consistency, add more broth.
Slice the bread and cut it into croutons. Put a drizzle of oil in a skillet and brown the bread, taking care not to burn it. Once crispy, drain and let it dry on paper towels.
Pour the pumpkin and potato soup into bowls and serve with a drizzle of raw olive oil and the sautéed croutons.
