Pumpkin soup
Zuppa di zucca
Pumpkin soup is the perfect dish for cold weather. So wonderful, warm and velvety it can almost make you enjoy the fall and winter season.
There are as many recipes for pumpkin soup as there are cooks, and they are all similar in prescribing pumpkin, onions, garlic and cream. The variation comes from using different kinds of herbs, onions and stock. I also think most pumpkin soups improve when you add something acidic, hot and spicy. But it is all a matter of taste.
You could also go with the unblended Silver Spoon version of pumpkin, potato, onion and garlic, boiled in meat stock and served in a plate over Swiss cheese on bread.
If you have some pumpkin left over, you might also like pasta with pumpkin pumpkin and potato mash or kale and pumpkin salad.
Ingredients
500 g pumpkin (hokkaido or butternut)
2 shallot onions
2 cloves of garlic
5 sprigs of fresh thyme
800 ml vegetable stock
200 ml orange juice
100 ml double cream
1-2 tbsp white wine vinegar
1 red chilli pepper – or less to taste
Olive oil, salt and pepper
Preparation
Peel, seed and chop pumpkin, garlic and onions.
Roast the vegetables, thyme in oil over low heat, until softened.
Add vegetable stock and orange juice to the pot and bring it to the boil.
Let the soup simmer for 30 minutes.
Blend the soup, before adding cream, vinegar and finely chopped chilli.
Adjust the taste with salt, pepper and more chilli, vinegar or lemon juice, until it tastes fantastic
I like to add herbs, sourness and spice to my blended pumpkin soup.
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