The Taste of Italia: Creamy Pumpkin Soup with Mushrooms

As the seasons change in Italy, so too do the flavours. The crisp, bright and relatively light dishes of the summer make way for food that is altogether more wholesome – rich pasta dishes, filling pies and warming soups. In the spirit of all things autumnal, we asked our good friend and passionate food blogger Roberta Castrichella – also known as Roby Sushi – to create the perfect dish for a cosy September evening in Italy. The recipe she shared with us, a delicious pumpkin soup with mushrooms, combines the colours and flavours of Italian autumn, with the sweet golden pumpkin echoing the enchanting hues of the changing landscape. Read the recipe below, invite your amici over for dinner and experience the taste of Italia.

INGREDIENTS

Serves 4

200g potatoes
1kg pumpkin
600g mushrooms
1 onion
Vegetable broth
100g crème fraiche
Olive oil
Sage
Salt
Pepper

METHOD

Begin by cutting the pumpkin, potatoes and mushrooms into small pieces, and chopping the onion.

Next, warm the oil in a frying pan and add the onion. After three minutes, stir in the pumpkin, potatoes and four sage leaves.

Add the vegetable broth, salt and pepper, and cook for 20 minutes.

Once the mixture is ready, use a hand blender to turn the mixture into a creamy pumpkin soup.

In another frying pan, warm the oil and add the mushrooms, cooking on a moderate heat for 5 – 7 minutes.

Once everything is ready, pour the soup in to dishes and serve with a spoonful of crème fraiche and mushrooms, adding olive oil and pepper to taste.