Pumpkin Velouté with Coppa and Mushrooms Recipe

Ingredients:

• 1 small pumpkin, or 2 cups pureed pumpkin
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 oz. coppa, sliced into thin strips
• 8 oz. mushrooms, sliced
• 2 tbsp. olive oil
• 1 tbsp. butter
• 2 tbsp. fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F. Cut pumpkin into halves, remove seeds and pulp. Place halves cut side down on a baking sheet lined with parchment paper.
2. Bake for about 45 minutes, or until pumpkin flesh becomes soft and easily scoopable. Let cool, then scoop out flesh and puree in blender or food processor until smooth. Set aside.
3. In a large pot, heat olive oil and butter over medium heat. Add onions and garlic, sauté until onions become translucent and garlic becomes fragrant.
4. Add mushrooms and coppa, cook until mushrooms become tender and coppa becomes slightly crisped, about 5 minutes. Remove from pot and set aside.
5. Add chicken or vegetable broth to the pot, and stir in pureed pumpkin. Add cinnamon, nutmeg, salt, and black pepper, bring to a simmer and let cook for about 5 minutes.
6. Remove from heat and stir in heavy cream. Blend with a stick blender until smooth. Adjust seasoning to taste.
7. Return mushrooms and coppa to soup and reheat if necessary.
8. Serve sprinkled with chopped parsley.

Verdict:

This pumpkin velouté with coppa and mushrooms is a creamy, comforting soup that is perfect for a chilly evening. The combination of pumpkin and spices give a gentle sweetness that balances the saltiness of coppa and earthiness of mushrooms. It’s easy to make, looks sophisticated and tastes delicious.

Serving Suggestions:

Serve as a starter to a dinner party, or with crusty bread as a light meal. Pair with a glass of dry white wine or hard apple cider.