Cream of pumpkin soup with Torreznos de Soria and wild mushrooms in season

PREP TIME: 40min


  • 200g Moreno Sáez torrezno shavings
  • 600g pumpkin
  • Manchego Cheese
  • 1 scallion
  • 1 carrot
  • 1 small leek
  • 500ml of vegetable or chicken broth
  • Chives
  • Extra virgin olive oil
  • Wild mushrooms in season or mushrooms
  • 1 garlic clove
  • Salt

Fry the torrezno shavings in plenty of oil until they’re crispy.
Peel the pumpkin, onion, carrot and leek and slice into medium-sized pieces.
Sauté the sliced vegetables in a pot with a couple of tablespoons of olive oil on medium heat.
Add the vegetable broth and cook covered for about 25 minutes. Add a little more broth if needed. Add the cheese and blitz. Strain and season with salt.
Slice the wild mushrooms and sauté with a drizzle of oil and some minced garlic.
Serve the cream of pumpkin soup with the wild mushrooms and the torrezno shavings. Sprinkle some chives on top.

About the Author

You may also like these