Pumpkin soup is a delicate cream prepared with chopped yellow squash, to which will be added onions, potatoes, garlic, pepper, herbs and olive oil.

You can serve pumpkin soup sprinkled with parmesan cheese and accompany with toasted croutons. It’s a dish suitable for the whole family and is usually used in the earlier stages of weaning (obviously without pepper!) for the sweet taste of pumpkin.


600 grams of pumpkin
Sweet potatoes 1
Potatoes 2
1 liter vegetable stock (made with 1 liter of boiling water and 1 organic stock-cube from Almaverde)
Onions 2
Black pepper
Olive oil extra virgen 2 tablespoons
2 cloves garlic



After removing the peel, cut the pumpkin into small pieces, then peel the potatoes (both the normal ones and the sweet one) and also cut them into cubes. Wash and chop the onions.

Put in a pressure cooker all the ingredients, adding the boiling water, the stock-cube, extra virgin olive oil, herbs, garlic. Mix and pressure-cook for 15 minutes.

After this time, remove the steam from the pressure cooker and pass the soup to the mixer (or with the blender).

Once obtained the desired consistency, add some black pepper and a drizzle of extra virgin olive oil. If you want you can serve the hot cream, accompanied by a generous sprinkling of Parmesan cheese and toasted croutons.

For Sissi I add a little cream of rice or semolina and a light dusting of Parmesan cheese. Aside I complete her meal with stracchino bio and some fruit.


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