Autumn soup is a tasty first course, easy to make and quick; you can cook it in a pressure cooker to save time or with traditional cooking. This autumn vegetable soup is perfect for cold autumn and winter days, and you can also freeze it to always have some ready in the freezer; you will just need to thaw it and reheat it even in the microwave. To prepare the soup, I used many vegetables including pumpkin, mushrooms, and Tuscan kale, all tasty vegetables that go perfectly together. After cooking the vegetables, you can also add some pasta to have a more complete dish. Now let’s see how to make the autumn soup and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Pressure cooker, Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to prepare the autumn soup
- 2 potatoes
- 11 oz pumpkin
- 5 oz Tuscan kale
- 14 oz mushrooms
- 3.5 oz onion
- to taste salt
- to taste extra virgin olive oil
How to prepare the autumn soup
Let’s start preparing the autumn soup, clean the mushrooms and slice or chop them. Clean the pumpkin, remove the seeds and peel, and cut it into pieces. Peel the potatoes and cut them into pieces the same size as the pumpkin, do the same with the onion.
Clean the Tuscan kale, remove the hard central rib, take the larger leaves, make incisions in the lower part next to the rib, and by sliding your hand along the rib, strip it so you only have the tender part; leave the smaller and tender ribs whole.
Place the mushrooms, Tuscan kale, pumpkin, onion, and potatoes in the pot, add salt, cover with water, put on the stove, and cook for 40 minutes.
To cook the autumn soup in a pressure cooker, pour all the ingredients, close with the lid, and put on high heat; when the pot starts whistling, lower the heat and cook for 20 minutes.
After the cooking time, turn off the heat, let the steam out, and when the safety valve lowers, open the pot.
When the autumn soup is cooked, whether you used the pressure cooker or the traditional pot, adjust salt, pour the soup into dishes, and add a drizzle of extra virgin olive oil.
How to store the autumn soup
The autumn soup can be stored in the refrigerator for 2/3 days, and you can also freeze it in containers and thaw and reheat it when you want to consume it.
