With the arrival of autumn, pumpkin becomes a key ingredient in Lombard kitchens, and pumpkin soup reveals itself as an ideal dish to warm up the cooler evenings. This preparation, characterized by a creamy consistency and a sweet, enveloping flavor, is enriched with aromatic notes thanks to the addition of thyme and cinnamon, which provide depth and a touch of originality. Originating from a culinary tradition rooted in peasant dishes, pumpkin soup has been reinterpreted over time, giving rise to variations that can include local ingredients such as Grana Padano, which pairs perfectly with the sweetness of the pumpkin. In Lombardy, this dish is often prepared during the winter months when the pumpkin is in season and reaches its peak sweetness. It is perfect as a starter for a dinner among friends or as a main course for a family lunch, accompanied by toasted bread croutons that enhance its creaminess. The cooking technique used, which involves an initial sautéing of the leek followed by cooking in liquid, allows the flavors to blend and achieve a velvety consistency, making the preparation simple and accessible even for those with little cooking experience. Pumpkin soup is not just a dish to enjoy, but a way to celebrate the season and the richness of local products, bringing to the table the warmth and conviviality typical of Lombard tradition.

I wanted to prepare this recipe using my kitchen robot Bimby. I started by chopping the leek for a few seconds at speed 5. I added the oil and sautéed for 3 minutes at 100 degrees, speed 1. I then added the peeled pumpkin cut into pieces and chopped it at speed 5 for a few seconds. Next, I added the potatoes, milk, water, and salt. I cooked for 20 minutes at 100 degrees, speed 1. At the end of the cooking, I blended at speed 7 for just under a minute. I served it with grated cheese and a pinch of cinnamon (which is optional; if you don't like it, feel free to omit it).