Pumpkin soup with mushrooms

Puoi trovare la versione italiana qui: Vellutata di zucca speziata con funghi champignon

Ingredients for the soup:

50 g pancetta or bacon in small pieces

1 Tbsp oil

1 garlic clove

2 onions

2 pieces of celery

1 butternut squash

1/2 chicken stock cube

1 slice of smoked cheese

salt, black pepper, nutmeg, cinnamon, cloves (all ground), rosemary to taste.


- Stir fry the bacon with the oil
- Serve the soup with the mushrooms on top with few drops of single or double cream

- Chop the garlic, onions and celery and stir fried with the bacon
- Add the chicken stock cube, cheese and spices.
- Let it cook for long time (about 2 hr), or much quicker if you use a pressure cooker
- Blended everything until super smooth.

Ingredients for the mushroom topping (I think they combine particularly well with these spices!!)

a bit of butter and oil,
Oregano, dill, garlic powder, salt, pepper, chili flakes 

Closed cup mushrooms

- Warm up the butter and oil and add the spices
- Add the mushrooms in coarse pieces 
- Cook quickly with high heat to avoid to become soggy in their water
- I also sliced a little bit of goat cheese, and was wonderful