The recipe for Pumpkin and Mushroom Soup with Maltagliati is very simple and equally good. This first course is very creamy and tasty because it is made with roux, a mixture of butter and flour that is the basis of white sauces, such as béchamel. Roux is used to thicken sauces or soups.
In this season it starts to cool down in the evening (finally, because this year the heat lasted too long) and I always enjoy having a soup for dinner. I tried this one a bit by chance but didn’t think it would be so good!
I liked it very much, as did my husband who doesn’t like pumpkin and my son who hates soups, minestrone, and vegetable creams of all kinds. Maybe it’s the butter or the combination of flavors, I don’t know, but I will definitely make it again!
Do you also like pumpkin? Then check out these PUMPKIN RECIPES you absolutely have to try.
This recipe is taken from the book “Every Season Is Soup Season” by Shelly Westerhausen Worcel, which this month was the subject of study by the Club del 27. It’s a very beautiful and interesting book that contains soups of all kinds and for every season.
The original recipe included grated Parmesan and mozzarella on top, I didn’t add them.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very economical
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs pumpkin (cubed)
- 10.5 oz champignon mushrooms (sliced)
- 1 onion
- 0.25 cups flour
- 4 cups vegetable broth
- 4 tbsps butter
- 0.4 cups milk
- 8 sheets lasagna
- 1 tbsp sage (chopped)
- 1 pinch dried chilies
- salt
- pepper
How to prepare Pumpkin and Mushroom Soup with Maltagliati
First, chop the onion, melt the butter in a pot, and sauté well over low heat, it will take about 5 minutes.
Add the flour and stir for 1 minute, until it slightly darkens and has a nutty smell. Now add the vegetable broth and whisk to obtain a smooth sauce.
At this point, add the cubed pumpkin, sliced mushrooms, chopped sage, and chili, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the pumpkin is tender, about 15-20 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Break the lasagna sheets into random pieces with your fingers to make maltagliati and cook them according to the package instructions, then drain.
Remove the soup from the heat and add the milk. If you want, blend the soup lightly with an immersion blender (I did), taste and season with salt and pepper as needed. Divide the soup into serving bowls and place the maltagliati in the soup.
Store Pumpkin and Mushroom Soup with maltagliati in the refrigerator, in an airtight container for up to 3 days.
If you prefer, you can also freeze it.
