Recipe: Zuppa di Zucca | Pumpkin Soup

Today’s recipe is another Pumpkin Soup. This one is Italian in origin, with  potatoes and cannellini beans. It is a beautiful and velvety soup. I am famous amongst my friends and family  for Soupe au Potiron and it remains my favourite Pumpkin Soup! However, I also love to have a variety of Pumpkin Soups. I served it for my friend Angela recently, when she visited one day, after which we walked into the Botanical Gardens. She is a connoisseur of my Pumpkin Soups, and loved this one. Eat this Pumpkin Soup in very cold weather, and enjoy with crisp crunchy bread!

Similar recipes include Soupe au Potiron, Pumpkin Soup with Red Peppers, and Adzuki Bean, Pumpkin and Barley Soup.

Browse all of our Pumpkin recipes, and our Soup recipes Our Italian recipes are here. Or check out our easy Mid Winter recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

Zuppa di Zucca | Pumpkin Soup

Zuppa di Zucca | Pumpkin Soup

(River Café Cook Book)

Note: You can add 150 g cooked cannelloni beans at the same time as the pumpkin for a slightly different taste, extra goodness and a very thick soup.

1.5 kg pumpkin (I use butternut, but Jap could be good, as could other types) 150 g new potatoes 3 Tblspn good  olive oil
50 g butter 2 small red onions, peeled and finely chopped 2 garlic cloves, peeled and cut into slivers
4 large sprigs thyme or marjoram 1 – 2 dried chillies 1 litre good stock
salt and freshly ground black pepper  extra virgin olive oil  grated parmesan

Peel the pumpkin and potato, seed the pumpkin and dice both into 5cm cubes.

Heat the oil and butter in a large heavy saucepan and gently fry the onion until soft. Stir in the garlic and thyme or marjoram leaves, the pumpkin and potato, and continue to cook for a minute. Season with the chilli, salt and pepper. Add enough stock to just cover the pumpkin, turn down the heat, and simmer until the pumpkin is tender, about 20 – 25 minutes. You may need to add more stock.

Strain about 1/3 stock from the pumpkin and set aside. Put the remainder in a blender or food processor and pulse. The resulting mixture will be quite thick. Return to the saucepan with the reserved stock. Check for seasoning. This is a very thick soup.

Serve with the parmesan, olive oil and some toasted ciabatta rubbed with garlic.

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From the Soups Series

 

 

 

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