Italian Pumpkin Soup Recipes

PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
• Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
• Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
• Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

ITALIAN PUMPKIN SOUP

Steps:

• Begin with preparing the pumpkin. Roast pumpkin in oven at 350 degree 30 -40 minutes Scrape the meat from shell, puree in blender. While this is baking cook potatoes in a cup of salted water, until just tender. Discard water when done, 10 minutes approximately In a soup pot add chcken broth let it come to a boil, add onion, garlic, carrot. Simmer for 15 minutes until carrots and onions get tender, strain onion, carrot mixture and add to blender with pumpkin and puree for a nice smooth texture. Heat a pan for sausage, cut casings from sausage and slowly brown over medium heat until medium well. Discard any grease onto paper towel.Set aside the sausage. Add the pureed mixture to the broth,add the potatoes, cream, then add thyme, nutmeg, and allspice, let this simmer no more than ten minutes for spices and herbs to marry with pumpkin. Garnish with roasted pumpkin seeds. Set soup inside the pumpkin carcass and ladle from the pumpkin into soup bowls. Goes well with large Garlic Coutons.

PUMPKIN SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP

Steps:

• Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
• Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
• If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.