Home » Pumpkin Soup with mushrooms and Bacon

Pumpkin Soup with mushrooms and Bacon

by Ada Parisi
5 min read
Crema di zucca con funghi e pancetta

Pumpkin cream, enriched with mushrooms and crispy bacon. A cream of pumpkin really easy, creamy and slightly spicy. The pumpkin soup is one of the most popular autumn recipes: I also love the pumpkin and for me the cream of pumpkin soup is the perfect dish for rainy evenings. In addition, like all the creams made from vegetables, Also this is completely customizable to taste or the cravings of the moment. This time I wanted a strong taste and I made spicy and dense, then I added mushrooms and bacon after being tantalizingly focus high to make them tasty and crispy. Any Crouton and supper's ready.

If you will love this pumpkin soup with mushrooms and bacon, do not forget to have a look at all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS.

Remember that each vegetable can be the basis for a tasty and smooth light: always using extra virgin olive oil, a piece of garlic or onion and a potato to make your velvety creamier, you can safely pick any. Both in the gasket (dried fruit, sautéed vegetables, cold cuts) both in the type of vegetables: take a cue from my SOUPS RECIPES, SOUPS AND STEWS and you will see that even a soup can be a gourmet dish.

And now good day!

Cream of pumpkin soup with mushrooms and bacon

Crema di zucca con funghi e pancetta


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


1,5 kg of red pumpkin less waste

400 grams of potatoes

half leek

a spring onion or shallot

vegetable broth as required

2 tablespoons cognac or brandy

50 ml whole milk

60 grams of grated Parmesan Seasoned

Chili pepper as required

extra virgin olive oil as required

salt and pepper

150 grams of mushrooms

60 grams of Piacenza bacon

fresh thyme as required


Cream of pumpkin soup with mushrooms and bacon

For the cream of pumpkin soup with mushrooms and bacon, put in a large saucepan a drizzle of oil, leek and onion finely chopped and brown (adding in case little vegetable broth) until becoming transparent wither. Meanwhile, cut the pumpkin in chunks and potatoes, then add them to the pan along with the chili, brown and deglaze with cognac. Season with salt, pepper and add 250 milliliters of vegetable stock or otherwise to cover two-thirds vegetables.

Cover and cook over low heat until the vegetables will be no hold. Once the vegetables are cooked, remove the broth and mix all together with the mini pimer, then add the milk and possibly a little' of broth in order to obtain a creamy and velvety soup, dense enough. Stir in the cream of pumpkin soup with Parmesan and possibly add salt and keep warm.

Fry the bacon in a frying pan to fire high without using other fats, until crispy. Set aside.

Heat the pan well, add a drizzle of oil and sauté the mushrooms and thyme, browning over high heat until it will not be formed on both sides of a golden crust, then salt.

Serve the soup of steaming pumpkin, guarnendola with mushrooms and crispy bacon, decorate with thyme leaves and serve immediately. Bon appétit!

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