Cream of pumpkin, potato and shallot soup

A creamy, fragrant soup, perfect on cold wintery days, with that extra flavour that only Shallots of Emilia can provide

  • Gluten free
  • Veganno
  • Portataprimo
  • DifficoltàSemplice
  • Tempo45 minutes
  • Persone4
  • Gluten free
  • Veganno
  • Courseprimo
  • Level of difficultySemplice
  • Preparation time45 minutes
  • Serving4
Vellutata di zucca, patate e scalogno

Ingredients for 4 people

  • 700 g of pumpkin flesh
  • 200 g of potatoes
  • 40 g of shallot
  • 1 litre of vegetable stock
  • 4 tablespoons of fresh cream
  • nutmeg, to taste
  • extra virgin olive oil
  • salt and pepper

How to prepare

What could be better than Cream of pumpkin, potato and shallot soup to warm the heart on a cold, wintery day? Cream and fragrant soup, this recipe will bowl you over with the delicate, sweet taste of pumpkin and that extra flavour that only Shallots of Emilia can provide. Here’s how it’s prepared.

Firstly, skin and finely slice the shallot. Clean and peel the pumpkin, remove the filaments and seeds, then cut into medium-sized cubes. Peel the potatoes and cut into cubes of the same size.

Pour two tablespoons of oil in a pan and sauté the Shallots of Emilia on a low heat until soft, then add the diced pumpkin and potatoes and allow the flavours to mingle. Season to taste and after a few minutes, add the stock until all the vegetables are covered.

Bring to the boil, lower the heat and cook gently with the lid on for 20-25 minutes, until the pumpkin and potatoes are soft. Turn off the heat, add the cream and a generous sprinkling of nutmeg, then blend the soup until it is smooth and creamy.

Serve your Cream of pumpkin, potato and shallot soup piping hot, together with croutons to which you have added a little olive oil and herbs.

Recipe by Daniela Tornato, blogger of Smile, Beauty and More