Pumpkin soup

Pumpkin soup

Passato di zucca

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 onion, finely chopped
6 tablespoons olive oil
1 litre Chicken stock
or 1 litre Vegetable stock
600g pumpkin flesh, cut into cubes
200g celeriac, peeled and cut into cubes
salt
pepper
speck or pancetta, about 60g, cut into cubes
rosemary needles

Method

  1. Fry the onion in 2 tablespoons of 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 to reheat gently.
  4. Meanwhile, heat the remaining oil in a frying pan. Add the speck and cook until crisp. Add the rosemary and stir to combine. Set aside.
  5. Pour the warmed soup into serving bowls and top with the speck and rosemary mixture. Serve hot.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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