Cream of pumpkin

A creamy soup perfect for warming up those cold autumn days.


  • 240_F_45465143_uQVriVyufTFKpSr499vvhmR8EmUyOvl9
    800 g pumpkin pulp
  • 240_F_41301053_AbLi3hlosbLajBo7lQdNyfGz9eusxY1x
    200 g potatoes
  • 240_F_133291179_minsBqeMLsjkV9oBCvEHsWE9RrOE3J6g
    500 ml vegetable stock
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    2 tbsp extra-virgin olive oil
  • 240_F_50036269_FHEuHonwTTDCil4uLRGnEf0I23B1R0OX
    1 shallot
  • 240_F_52573713_V9emTNwoa96lj70oBnxbIZnanbFSHpdc
    a pinch of nutmeg
  • 240_F_286300662_I3eA78NjMeJ3RjKVsnRW9wDvnJqhpmPx
    1 sprig of rosemary
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    salt to taste


  • 1.

    Slice the shallot and fry it in Evo oil for one minute. Add the pumpkin and chopped potatoes. Season to taste and add two ladlefuls of hot vegetable stock and the sprig of rosemary.
  • 2.

    Cover with the lid, lower the flame, add another ladle of stock and cook for about 15 - 20 minutes until the vegetables are soft.
  • 3.

    Add salt and a pinch of nutmeg. Remove the rosemary sprig and whisk the pumpkin soup until creamy.
  • 4.

    Serve the soup hot, perhaps together with bread croutons or with the addition of a fresh cheese such as robiola or ricotta. Also excellent with crispy sausage.
  • 5.

    Add a drizzle of 'Le Colline' extra virgin olive oil to taste.
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