Creamy Fregola and Pumpkin Soup – Simple and Nutritious. Autumn, with its warm and enveloping shades, is my favorite season. I love its atmosphere of calm and reflection, the scent of falling leaves, and the magic of the first chills inviting us to seek shelter at home. But most of all, I love autumn for its unique and genuine flavors. It is in this season that nature gives us its most precious fruits: golden pumpkins, fragrant mushrooms, crunchy chestnuts. Simple and versatile ingredients that with a few gestures transform into dishes capable of warming the heart and delighting the palate. And it is with the colors and flavors of autumn that I present to you this recipe today: a creamy fregola and pumpkin soup, a simple and nutritious dish, perfect for pampering yourself on the coldest days. The sweetness of the pumpkin blends with the texture of the fregola and the aroma of rosemary, creating a harmony of flavors that will win you over at the first taste. This soup is true comfort food, ideal for a family dinner or an evening with friends. And with its enveloping creaminess, it will win you over even on the grayest days. Ready to discover how to prepare this autumn delight? Follow the step-by-step recipe and let yourself be conquered by the magic of seasonal flavors!
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Cooking, Simmering
- Cuisine: Italian
- Seasonality: Fall, Winter, Autumn
- Energy 203.93 (Kcal)
- Carbohydrates 19.36 (g) of which sugars 2.39 (g)
- Proteins 11.63 (g)
- Fat 8.46 (g) of which saturated 2.76 (g)of which unsaturated 4.97 (g)
- Fibers 3.51 (g)
- Sodium 701.72 (mg)
Indicative values for a portion of 290 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 1/4 oz fregola
- 1 lb 2 oz oz yellow pumpkin
- 7 oz poplar mushrooms
- 3 1/2 oz smoked bacon
- 1 leek (Medium)
- 4 1/4 cups vegetable broth
- 1 knob butter (Optional)
- 1 drizzle extra virgin olive oil
- 1 sprig rosemary
- to taste salt
- 1 pinch black pepper
- to taste Grana Padano cheese, grated (To taste)
Tools
- 1 Casserole Vier C136
Steps
Start by cleaning the poplar mushrooms with a damp cloth or a brush, to remove any soil residue; if they are large, cut them into pieces. Proceed by cutting the pumpkin into coarse cubes of about 1 inch (don’t worry about being too precise, it will be blended later); also cut the bacon into cubes; finally, thinly slice the leek after washing it carefully under running water.
Brown the bacon: Place the cubed bacon in a large pot (preferably with a thick bottom) and let it brown over medium heat until it becomes crispy. If the bacon is too lean and dries out too much during cooking, add a drizzle of extra virgin olive oil to prevent it from burning.
Sauté the leek: Add the sliced leek to the browned bacon and let it wilt over low heat for about 5 minutes, stirring often.
Cook the pumpkin and mushrooms: Add the cubed pumpkin and poplar mushrooms to the pot. Slightly increase the heat and let them flavor for 5-7 minutes, stirring occasionally. Deglaze with half a ladle of hot vegetable broth and let it evaporate.
Blend the pumpkin: Remove about 2/3 of the pumpkin from the pot with a slotted spoon and place it in the glass of the immersion blender. Add a ladle of hot vegetable broth and blend until you get a smooth and homogeneous cream. If necessary, add more broth to adjust the consistency. Put the pumpkin cream back in the pot.
Cook and thicken the soup: After blending the pumpkin and putting it back in the pot, add a sprig of rosemary to flavor the soup. Continue cooking over low heat for about 10 minutes, stirring occasionally, so that the soup slightly thickens. Taste and, if necessary, add a pinch of salt. Before adding the fregola, remove the rosemary sprig from the soup.
Toast the fregola: While the soup is cooking, toast the fregola in a non-stick pan with a knob of butter. Sauté the fregola over medium heat for a couple of minutes, stirring continuously, until it becomes slightly golden. This step is optional, but it helps enhance the flavor of the fregola. Add the fregola to the soup: Pour the toasted fregola into the pot with the soup. Mix well and gradually add the hot vegetable broth, one ladle at a time, until you reach the desired consistency. Ensure that the soup is not too liquid, but not too thick either.
Complete the cooking: Continue cooking over low heat for the time indicated on the fregola package (generally 15-20 minutes), stirring occasionally to prevent it from sticking to the bottom. During cooking, taste the soup and add more hot broth if necessary. At the end of cooking, season with salt and pepper to taste.
Finish the cooking and mix: Taste the soup and, if necessary, adjust with salt and pepper. If you prefer it thicker, continue cooking for a few more minutes over low heat, if instead you want it more liquid, add a ladle of hot broth. When the soup has reached the desired consistency, turn off the heat. Add a generous handful of grated Grana Padano cheese and a drizzle of raw extra virgin olive oil. Mix well to blend the flavors, so that the cheese melts and forms a velvety cream.
Let it rest: Cover the pot with a lid and let the soup rest for about ten minutes before serving. This step is important because it allows the flavors to intensify and the fregola to complete cooking, absorbing the excess liquids.
Serve and enjoy: Pour the soup into individual bowls and, if desired, add another sprinkle of Grana Padano cheese and a drizzle of raw oil.
Serve it piping hot, perhaps accompanied by a good glass of full-bodied red wine, like a Cabernet Sauvignon or a Merlot, which pair perfectly with the sweetness of the pumpkin and the savory cheese. Enjoy it slowly, savoring every spoonful of this delicious creamy soup, rich in autumn flavors and perfect for warming up the coldest days. Bon appétit everyone!
Fregola and pumpkin soup: storage tips:
In the fridge: The soup keeps in the fridge for 2-3 days, in an airtight container.
In the freezer: You can freeze the soup (without Grana Padano) in freezer-friendly containers for 2-3 months. To defrost, leave it in the fridge overnight or reheat it slowly in a pot.
Fregola and pumpkin soup: my tips and secrets for a velvety cream:
Vegetable broth: For a more intense flavor, you can use homemade vegetable broth with seasonal vegetables.
Type of pumpkin: You can use different varieties of pumpkin, such as Delica, Butternut, or Mantovana.
Mushrooms: You can replace poplar mushrooms with other mushroom varieties, like honey mushrooms, champignons, or chanterelles.
Bacon: If you prefer, you can use sweet bacon instead of smoked.
Rosemary: Rosemary is optional, but it adds an aromatic touch to the soup.
You can also use other aromatic herbs, such as sage or thyme.
Grana Padano: You can replace Grana Padano with Parmigiano Reggiano or another aged grated cheese.
Consistency: The consistency of the soup can be adjusted by adding more or less broth during cooking.
Toasting the fregola: Toasting the fregola is optional, but it helps to enhance its flavor.
Customize your fregola and pumpkin soup!:
Spicy soup: Add a pinch of chili or a sprinkle of black pepper to taste.
Soup with legumes: Add chickpeas or cannellini beans to the soup to make it even more complete and nutritious.
Soup with croutons: Serve the soup with toasted bread croutons flavored with garlic or aromatic herbs.
Soup with gorgonzola: Add cubes of sweet gorgonzola at the end of cooking and let it melt in the soup for a creamy and flavorful touch.
Fregola and pumpkin soup: secrets and curiosities:
Why did I choose poplar mushrooms? Unlike honey mushrooms, which require precooking to eliminate any toxins, poplar mushrooms can be cooked directly without the need for prior boiling. Moreover, unlike other types of mushrooms that might crumble or “melt” during prolonged cooking, poplar mushrooms maintain their consistency and a pleasant crunchiness even after a long soup cooking time. This makes them perfect for this recipe, where the mushrooms cook together with the fregola and pumpkin for a long time.
Here are some suggestions for pairing wine with your fregola and pumpkin soup:
Vermentino di Sardegna: A fresh and savory Sardinian white wine, with notes of white-fleshed fruit and flowers. Its mineral character pairs well with the sweetness of the pumpkin and the savory bacon.
Verdicchio dei Castelli di Jesi: A wine from the Marche region, with good structure and acidity, notes of yellow fruit, and almond. Its freshness balances the creaminess of the soup.
Soave Classico: A Veneto wine, elegant and harmonious, with hints of white flowers and tropical fruit. Its minerality and light aromaticity pair well with the flavors of the soup.
Grechetto di Todi: An Umbrian wine, fragrant and savory, with notes of citrus and wildflowers. Its freshness and persistence on the palate cleanse the mouth from the creaminess of the soup.
Red wines:
Schiava (or Vernatsch): A light red wine from Alto Adige, with notes of red fruits and spices. Its delicacy and low tannins do not overpower the flavors of the soup. Lagrein Kretzer: A rosé wine from Trentino, fresh and fruity, with notes of cherry and raspberry. Its acidity and savoriness balance the sweetness of the pumpkin.
Frappato: A light and fragrant Sicilian red wine, with notes of berries and spices. Its softness and freshness pair well with the soup.
Tips:
Consider seasonality: Choose a seasonal wine, fresh and light for autumn.
Pair the wine with the bacon: If you used smoked bacon, choose a wine with good structure and aromaticity.
Taste and experiment: Food and wine pairing is subjective, so don’t hesitate to try different options to find the one you prefer.
Cheers! 🍷
FAQ (Questions and Answers)
Can I use sausage instead of bacon in the fregola and pumpkin soup?
Of course! Sausage is a great alternative to bacon in this recipe. It will give the soup a stronger and more rustic flavor, perfect if you love bold tastes.
Here are some tips if you decide to use sausage: Choose the type of sausage you prefer, pork, chicken, or mixed. Remove the sausage from the casing and crumble it with your hands or a fork. Brown the crumbled sausage in the pot over medium heat, without adding oil, until it is well browned.
Use about 5-7 oz of sausage for 4 people.
