Creamy Pumpkin Soup with Mushrooms & Chestnuts
Delicious creamy pumpkin soup with extra comforting fall flavors like mushrooms and chestnuts!
Servings: 4
Calories: 398kcal
Ingredients
- 2 lb pumpkin , about 6 cups - peeled and cut in cubes
- 1 small onion , chopped
- 1 rosemary sprig , chopped
- 6 cups water
- 7 oz fresh mushrooms or 1 oz dried porcini mushrooms
- 5 oz chestnuts , about 15-20 chestnuts cooked and peeled
- 1 cup pancetta cubes , bacon cubes about 5 oz
- 1 garlic clove
- Extra virgin olive oil
- Salt , pepper to taste
- Chopped parsley for garnishing
Instructions
- In a soup pot ( I use Dutch oven) add a generous drizzle of extra virgin olive oil, chopped onion and rosemary.
- Cook on medium heat for 2-3 minutes until onion starts to become translucent.
- Add peeled pumpkin cut in cubes.
- Sautee for a couple of minutes, stirring from time to time.
- Add water and bring to boil. Cook on slow heat for 20-30 minutes.
- Once pumpkin is cooked puree everything in a pot using a hand-held blender.
- As an alternative you can use your food processor and blend your soup in a few goes.
- In a skillet pan add pancetta (bacon cubes) and a garlic cloves, toss for a few minutes.
- Add porcini mushrooms cut in small cubes. Cook for 2-4 minutes or until water is evaporated.
- Add cut in cubes or crumbs chestnuts. Toss again for another few minutes.
- You can make this step while pumpkin is cooking.
- Add roasted pancetta, mushrooms and chestnuts to the soup leaving a few spoons for garnishing. Mix well.
- Pour pumpkin cream soup in bowl, top with more mushrooms, pancetta and chestnut cubes.
- Garnish with fresh parsley.
Nutrition
Calories: 398kcal | Carbohydrates: 36g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 416mg | Potassium: 1261mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19339IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 3mg