A light recipe to take a break from the celebrations: pumpkin soup

by Karin Mosca
A light recipe to take a break from the celebrations: pumpkin soup

The holidays are not over yet, that’s true. But we would like to recommend a rather light but delicious recipe for a break between end-of-year meals. Here’s how to prepare a tasty pumpkin soup!


  • 1 kg yellow pumpkin pulp
  • 3 potatoes
  • 1 l vegetable stock
  • 1 onion
  • 30 g butter
  • Grated Parmesan cheese
  • EVO oil 
  • Bread croutons


Cut the onion into small pieces and brown it in butter with also a little oil. Cut the pumpkin and potatoes into small pieces and mix them with the onion. Leave to brown over a low heat for a few minutes. Add the stock a little at a time, just enough to cover all the vegetables. Cover the saucepan with the lid and leave to cook until the pumpkin and potatoes have disintegrated (approx. 30 minutes).

Remove the pan from the heat and blend the mixture with an immersion blender until creamy. If the cream is too thick, add some vegetable stock; if it is too runny, add some potato starch.

Serve and add a handful of grated cheese, a drizzle of olive oil and a few croutons.

Pairing suggestions:

 TAGS:Deutz Brut Classic

Deutz Brut Classic

A perfect balance between the grapes is maintained using one-third of each: Chardonnay, Pinot Meunier, and Pinot Noir. The freshness of the Chardonnay and the fruit brought by the Pinot Noir is tempered by the body from the Pinot Meunier.

 TAGS:Planeta Chardonnay 2018

Planeta Chardonnay 2018

An exceptionally pure Chardonnay, with a refreshing touch of pleasant acidity. In the mouth, it reveals flavours of peach, acacia honey and almond.

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