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Velvety Pumpkin Soup with White Truffle


2 Tbsp extra virgin italian olive oil
60 gms fresh or preserved Autumn Truffles
White Truffle Oil
2 garlic cloves smashed with a knife and finely chopped
650g pumpkin peeled, cleaned and chopped
2 carrots peeled and chopped
1 leek topped, tailed and chopped (using the white part only and thoroughly washed)
750 ml vegetable or chicken stock
125 ml heavy cream
125 ml dry white wine

Serves 4

Moderately easy recipe

Preparation time 15 minutes
Cooking time 35 minutes
Total time 50 minutes

In a large heavy bottom saucepan heat the oil over medium/low heat. Add the leek and cook for 2-3 minutes until soft. Add the garlic and saute for 1 minute stirring frequently to prevent the mixture from burning. Stir in the carrots, pumpkin and wine and saute for 2 minutes. Now add the stock and bring to a boil over medium/high heat. Reduce heat to low, cover and cook for 20 minutes or until the vegetables are tender. Cool for a few minutes.

In batches transfer the soup to a blender or whiz until smooth with a hand wand. Return the soup to the saucepan and place over low heat stirring to prevent burning until hot. Salt to taste. Turn off the heat and stir in the cream. Ladle the soup into prewarmed bowls and shave the truffles over the top. Garnish with a few drops of White Truffle Oil. Enjoy with crunchy Italian bread or croutons.