Pumpkin soup with panchetta and mushrooms recipe

Pumpkin Soup with Panchetta and Mushrooms recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This flavorful recipe for Pumpkin Soup with Pancetta and Mushrooms is the perfect comforting dish for a chilly autumn evening. The combination of creamy pumpkin, crispy pancetta, and earthy mushrooms creates a harmonious blend of flavors. The soup is seasoned with aromatic herbs and spices, giving it a delightful warmth and depth. Whether enjoyed as a starter or a main course, this pumpkin soup is guaranteed to satisfy your cravings for a hearty and delicious meal.

Keywords: Pumpkin soup, Pancetta, Mushrooms, Comforting, Autumn.

Pumpkin soup with panchetta and mushrooms recipe details

Pumpkin soup with panchetta and mushrooms recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

500 g	pumpkin, cut into small cubes
100 g	mushrooms
150 g	pancetta
150 ml	white wine
1 cube(s)	vegetable broth or stock
1 medium	onion(s), finely cut
350	water
	olive oil

Instructions

In a large non-stick frying pan or pot heat the oil and add finely cut onions. Cook until translucent and then add Pancetta and mushrooms. Add a bit of white wine to add flavour.

When Pancetta and mushrooms are cooked add pumpkin and about 350 ml of water and 150 ml of white wine. Add vegetable stock and stir. Cover with top and let simmer on low heat for about 1 hour. Return occasionally to stir and to mash up pumpkin cubes which eventually will dissolve in the cooking process.

Tip: add short Pasta to make this a main dish rather than just a soup.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a