Posted by: Cooking Thyme | October 13, 2011

Zuppa di Zucca

Pumpkin is so healthy and full of vitamins. It has a silky, sweet taste and it doesn’t take much time to make it into an incredibly satisfying, comforting soup

Zuppa di Zucca (3)

  • 500g pumpkin, peeled, seeded and cut into cubes
  • 1 potato, cut into cubes
  • 3 cups vegetable stock
  • 4 Tbs butter
  • 1/2 cup heavy cream
  • freshly grated Parmigiano cheese
  • salt & pepper

Melt the butter in a pot over medium- heat. You can also use olive oil if you prefer; it works just as well. Add the potatoes, squash, salt and pepper. The smaller the vegetable cubes the faster they cook. At this point, you’re sautéing to caramelise them slightly and get the flavours going. When they’re slightly brown, pour in a couple of cups of vegetable stock or as much as needed to cover the vegetables. Turn down the heart to medium and cook until the vegetables are fork-tender, about 10 minutes or so.

Now pour the mixture into a blender, in batches if necessary (you can also use a hand blender directly in the pot) blend until it reaches a silky, even consistency- or you can leave it a bit thick as shown-. Pour it back into the pot and add the cream and Parmigiano. Cook over low heat for a few more minutes so the flavours can develop.

Pour into your soup bowls and serve hot with crusty bread.

Zuppa di Zucca (7

I’ve also tried this recipe with butternut squash and it still turns out great. You can add more stock or blend it more for required consistency. while you’re here check my previous post about pumpkins and its health benefits if you’ve missed it.

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