Recipes
Pumpkin and mushroom autumn soup
dinner_dining
First courses
Photo © Steven Mayatt
Autumn in Tuscany means mushrooms, chestnuts, truffles and... pumpkin! Pumpkin was brought to Europe by Spanish settlers and in Italy it became a staple ingredient mainly in the traditional cuisine of the northern regions. Since it has a very sweet flavor in Tuscany you'll always find it combined with strong flavored ingredients such as onion, herbs and rosemary.
Ingredients
- 1 slice of pumpkin
- 1 onion
- Fresh porcini mushrooms
- Salt
- Extra virgin olive oil
- Rosemary or parsley
Method
- Credit: Steven Mayatt
- Cut the pumpkin into small cubes and fry it in two tablespoons of olive oil together with the sliced onion,
- Cover with boiling salted water and cook slowly for half an hour,
- Cut the mushrooms into small cubes and fry them in another pan in two tablespoons of olive oil,
- Blend the pumpkin and the onion,
- Combine the pumpkin soup with the mushrooms,
- Add some toasted croutons, some leaves of rosemary and serve with a drizzle of extra virgin olive oil.
Recipe: Simone Del Puglia
