Post is also available in: Italian
The Sweet Potato and Pumpkin Soup is a truly delicious first course. It’s a decidedly autumnal dish, but now pumpkin can be found all year round like sweet potatoes so I took advantage and prepared it, also because I love it! I prepare it in different ways, with croutons or without, with cheese and diced salami, with the addition of cream, in short, it can be prepared in various ways and it is always truly delicious.
Sweet Potato and Pumpkin Soup
The Sweet Potato and Pumpkin Soup is a truly versatile rich dish, it takes very little time to prepare it, it’s a perfect confortfood for cold days when you want to eat something good and hot. Today I wanted to prepare it with browned sausage with rosemary, garlic, sage and other aromas until it becomes golden and tasty. I completed the dish with a few flakes of Parmesan which will slowly melt with the heat of the soup.
To prepare this Sweet Potato and Pumpkin Soup I used two types of pumpkin, the Butternut and the Muscat of Provence. The first is known in Italy as Violina pumpkin, it has a firm, light orange pulp. It’s sweet and with a nutty aftertaste, perfect for preparing not only savory but also sweet dishes such as Pumpkin Spiced Milk or Semi-Sweet Pumpkin Loaf. The Pumpkin Muscat of Provence, instead, has a softer pulp than the butternut, with a bright orange color, ideal for risotto and velouté.
American sweet potatoes with orange paste are really versatile and suitable for various cooking and preparations such as Sweet Potato Cake.
Sweet Potato and Pumpkin Soup and Sausage
- 470 g Sweet Potatoes
- 470 g Pumpkin Butternut
- 480 g Pumpkin Muscat of Provence
- 80 g Yellow Onion
- 1 – ½ l Water
- 200 g Sausage pork
- 1 sprig Rosemary
- 1 sprig Sage
- 3 cloves Garlic
- 1 tbs Chives
- to taste White Pepper
- 7 g Salt
- 30 g Butter
- 2 tbs Extra Virgin Olive Oil
- Peel and wash the squash and sweet potatoes and cut them into pieces that are not too small. Peel the onion and put everything in a large pot with approx 1 and ½ liters of water e put it to cook over medium heat.
- Once the vegetables are cooked, remove some of the water from the pan and keep it aside, add the butter and blend everything.
- Add cooking water if the cream is too thick. Once you have the consistency you want, salt it.
- Free the sausage from the sausage casing and cut it into small pieces. Heat a pan with olive oil and put the sprig of sage and rosemary and the garlic cloves cut in half.
- Brown the sausage, salt it lightly and add the pepper, stirring often to brown it evenly, until cooked.
- Serve the velouté hot by placing the browned sausage and parmesan flakes in the center.