A rustic and flavorful soup, perfect for the autumn season, a perfect comfort food for cold evenings… the pumpkin cream with sausage and croutons is very easy to make, thick and tasty. It is prepared in a few minutes, just enough time to cook the pumpkin and potatoes in the broth, and to brown the sausage and croutons. Try this recipe, it’s truly delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
- Energy 314.55 (Kcal)
- Carbohydrates 34.45 (g) of which sugars 6.28 (g)
- Proteins 12.62 (g)
- Fat 14.98 (g) of which saturated 0.24 (g)of which unsaturated 0.60 (g)
- Fibers 3.06 (g)
- Sodium 1,005.56 (mg)
Indicative values for a portion of 340 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 1/2 oz pumpkin (net of waste)
- 5 oz potatoes
- 4 1/4 oz sausage
- Half onion
- vegetable broth
- 1 slice rustic bread
- 1 sprig thyme (or rosemary)
- extra virgin olive oil
- salt
Tools
- Pan
- Cooking Pot
- Immersion Blender
Preparation
After removing the skin and seeds, cut the pumpkin into cubes. Wash and peel the potatoes, then cut them into cubes as well.
Clean the onion and chop it. Sauté it in a pot with a drizzle of oil, then add the pumpkin and potatoes.
Stir for a minute, cover with the boiling vegetable broth, and adjust the salt.
Cover and cook for 15-20 minutes, or until the vegetables are tender (1).
Meanwhile, peel the sausage, crumble it, and brown it in a pan for a few minutes without adding oil (2).
Blend the pumpkin and potatoes with an immersion blender until you obtain a smooth cream.
Cut the bread into cubes and toast it in a small pan with a drizzle of oil, or place it under the grill in the oven for a few minutes.
Distribute the pumpkin cream on plates, add the sausage and the croutons. Finally, sprinkle with a few leaves of thyme (or chopped rosemary). If desired, you can drizzle a bit of raw oil or a pinch of pepper.
The pumpkin cream with sausage and croutons is ready to be served… enjoy your meal!
Tips and Variations
You can enhance the soup with a pinch of paprika, curry, or other spices.
You can add aroma with thyme, rosemary, oregano, sage, or other aromatic herbs.
Adjust the consistency to your taste by adding more or less vegetable broth.
You can use a sausage typical of your area, even slightly spicy if you like the flavor.
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