in Italy, Soup Recipes

Pumpkin soup with amaretti

updated

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Ingredients for 6 servings:

  • 500 g pumpkin flesh (e.g. Hokkaido), diced
  • 1 onion(s), diced
  • 20 g butter
  • 1 liter vegetable broth
  • 1 pinch of salt
  • 1 tsp sugar
  • 100 g biscuits (Amaretti)
  • possibly whipped cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cream of zucchini with amaretti, a delicious combination

500g of pumpkin flesh is equivalent to approximately 750g of raw pumpkin. Sauté the onion in butter. Add the pumpkin and sauté briefly. Deglaze with the broth. Season with salt and sugar. Add half of the amaretti biscuits to the soup and simmer gently for about 1/2 hour. Purée the soup in a blender. Return to the pan. Bring the soup back to a boil before serving and season to taste. Crumble the remaining amaretti biscuits and drizzle over the prepared soup. If desired, you can also refine the soup with whipped cream; reduce the amount of broth accordingly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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