Pumpkin soup

Pumpkin soup

Passato di zucca

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Autumn and winter offer lots of roots and squash which can be used in soup. This type of pumpkin soup is more likely to be served in the north and especially the northeast part of Italy, from where speck (an air-dried and smoked shoulder of pork) originates.

Ingredients

Quantity Ingredient
1 medium onion, peeled and finely chopped
2 tablespoons olive oil
1 litre chicken or vegetable stock
600g pumpkin flesh, cut into cubes
200g celeriac, peeled and cut into cubes
salt
pepper

Method

  1. Fry the onion in the olive oil in a large saucepan until soft, but not browning, about 10 minutes.
  2. Add the stock and, when boiling, the cubes of pumpkin and celeriac, and cook until soft, about 15–20 minutes. Add salt and pepper to taste.
  3. Liquidise in a food processor or blender and return to the pan. Reheat the soup and pour into serving bowls. Serve hot.

To make it more special

  • Cut a 50 g slice of speck or smoked pancetta, 5 mm thick, into strips then cubes. Heat 4 tablespoons of olive oil in a frying pan, add the speck or pancetta and cook until crisp. Add 2 tablespoons finely chopped rosemary and stir to combine, before spooning a quarter of the mixture into the centre of each bowl of soup.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again