Thanksgiving Pumpkin Recipe: Quattro's Carro Twins on Soup, Mascarpone and Chutney

Believe it or not, Thanksgiving is only a few short days away. Friends and family are making the trek to Miami for a little well-needed sunshine and you're tasked with preparing a fabulous dinner. Don't stress because Short Order's got your back. We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. Until next Thursday's feast, we'll share a recipe or tip with you, along with some thoughts from each chef on what the holiday means to them.

Since September, we've been indulging in all things pumpkin. From pumpkin spice lattes and pumpkin donuts to pumpkin cocktails and pumpkin pie - fall is pumpkin's time to shine. But as the season fades away, so does our favorite orange-hued fruit (take that, oranges).

Read also:

- Thanksgiving Cocktail Recipe: Chad Phillips' Hip to Be Square

The fact is, you could call Thanksgiving pumpkin's last hurrah. So now is the time to stock up on this seasonal squash. Quattro Gastronomia Italiana's twin chefs Nicola and Fabrizio Carro offer up a recipe for Pumpkin Soup with Mascarpone Mousse and Spiced Fall Fruit Chutney, a favorite at their annual family dinner.

"Even though we're from Italy, we love Thanksgiving. It's a great American tradition that we are happy to be a part of. My brother and I love to come up with interesting dishes," Nicola says.

Crema di Zucca con Mousse di Mascarpone e Mostarda Piccante aka Pumpkin Soup with Mascarpone Mousse and Spiced Fall Fruit Chutney

By Chefs Nicola and Fabrizio Carro

Serves 8


4 lb pumpkin, cleaned and diced

1 lb potatoes, peeled and diced into even cubes

1 lb onions, juliened

1 gallon vegetable stock, hot

3 oz Italian mascarpone

5 chives, diced

1 jar of spiced Italian mostarda fruit (available at Italian specialty markets), diced

Olive oil

Salt & pepper to taste

2 quarts heavy cream


In a large pot, saute onions until almost translucent. Add the cubed potatoes and sautee for a few minutes. Then add diced pumpkin, season with salt and pepper and cook for a couple more minutes. Saute for two more minutes and then add hot vegetable stock. Let the stock simmer for 45 minutes. Remove from heat and add heavy cream and olive oil. Add mixture to blender and puree until creamy.

To Serve:

Hand whip marscarpone cheese and chives together. Place mostarda fruit in bottom of soup bowls. Pour the soup over the fruit and garnish with a dollop of the marscarpone chive mix. Garnish with additional chives.

Follow Hannah on Twitter @hannahalexs.

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