- 1kg pumpkin
- 400g cardoncelli mushrooms
- 2 cups of white wine
- 3 bay leaves
- 1 garlic clove
- 1sprig fresh thyme
- 1 shallot
- Extravirgin olive oil
- Salt (a/r)
- 1lt vegetable broth
- Pepper (a/r)
- Parsley (a/r)
- 6 slices of bread
- 300g mini spizzichi of smoked scamorza
Clean the pumpkin and cut it into rough chunks.
In a large pan, gently fry the shallot and the bay leaves with a little olive oil.
Transfer the pumpkin to the pan and add the white wine, simmering until it evaporates completely. Add the broth and cook on a high heat, seasoning to taste with salt and pepper. Once tender, blend the pumpkin into a smooth cream.
Clean and portion the mushroom, then stir-fry them with a little olive oil, garlic and thyme. Bake the spizzico chunks until they are melting and tender.
Toast the sliced bread, after rubbing it with the garlic clove.
Pour the pumpkin soup into a soup bowl, arranging the mushroom and the spizzico on top. Top with the garlic croutons and freshly chopped parsley.