Thick and fragrant pumpkin cream soup with fresh sautéed chanterelles and strips of speck… a very simple, rustic, and comforting dish, perfect for the autumn season. The recipe is very easy: you prepare a classic pumpkin and potato cream, then add the cooked mushrooms and pan-fried speck… you can also cook everything in advance, then reheat and assemble the dish before serving. Try this recipe, it’s great for the first cool evenings!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Autumn, Winter
- Energy 138.26 (Kcal)
- Carbohydrates 20.44 (g) of which sugars 5.20 (g)
- Proteins 7.66 (g)
- Fat 4.21 (g) of which saturated 1.16 (g)of which unsaturated 1.68 (g)
- Fibers 3.51 (g)
- Sodium 583.25 (mg)
Indicative values for a portion of 220 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
- 10.5 oz pumpkin (net of waste)
- 1 potato
- 5.3 oz chanterelle mushrooms
- 1.4 oz speck
- 1 clove garlic
- parsley
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Saucepan
- Skillet
- Immersion Blender
Preparation
Clean the chanterelles by removing the dirty end of the stem and any damaged parts. Wash them gently under running water and cut them into pieces.
Place them in a skillet, along with a drizzle of extra virgin olive oil and a clove of garlic (1). Salt them and cook for about 10-15 minutes, stirring often, until tender. Add a pinch of chopped parsley, then turn off the heat and set aside.Cut the flesh of the pumpkin into cubes, wash and peel the potato and cut it into cubes as well.
Place them in a saucepan, adding a swirl of oil and a pinch of salt (2).
Stir for a few moments, then cover with hot vegetable broth.
Cook for about 20 minutes, or until the cubes are soft. Meanwhile, cut the speck into strips and brown it in a skillet, without adding fat (3).
Blend the pumpkin and potatoes with the immersion blender until you obtain a cream.
Distribute the pumpkin cream in two bowls or deep plates, then add the previously cooked mushrooms and the speck.
The pumpkin cream soup with chanterelles and speck is ready, pour a drizzle of raw oil, add a pinch of pepper, and serve it hot.
Tips and Notes
If the pumpkin cream turns out too liquid, let it reduce for a few minutes over medium heat. If it’s too thick, dilute it with more broth.
If you can’t find chanterelles, you can replace them with other types of mushrooms, such as pioppini, porcini, or mixed cultivated mushrooms.
You can omit the speck or replace it with smoked bacon.
The potato is only used to thicken the cream, you can omit it if you don’t have one.
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