Roasted Pumpkin Soup: Zuppa di Zucca Arrosto

 
Winter has  finally arrived in Le Marche with a recent drop in temperature and a flurry of snow. The rolling hills and medieval villages look magical at this time of year.

I still have pumpkins from  Autumn, and as they have such thick skins, they keep well in a cool place.

On a cold day this soup is a firm favourite with my family. Although the initial cutting up of the pumpkin is hard work, the results are worth it. The resulting cubes are slow roasted with sage and sea salt until they become almost caramelised. Then they are made into a delicious, velvety, filling and satisfying vegan soup. 

The pumpkin seeds are carefully scraped out and dry roasted with the addition of a scattering of salt.

Italian Food and Flavours

Roasted Pumpkin Soup : Zuppa di Zucca Arrosto

  • Beautiful organic, home grown pumpkin

  • Cubes of pumpkin and sage ready to be roasted

  • Dry roasted pumpkin seeds

  • Delicious pumpkin soup

Roasted Pumpkin Soup : Zuppa di Zucca Arrosto

Ingredients

1 whole pumpkin

1 onion

2 garlic cloves

stick of celery

1 leak (optional)

vegetable stock

handful of sage

salt and pepper

olive oil or coconut oil

Method

Chop the pumpkin in half, then in chunks. 

Scoop out the seeds with a spoon and after briefly rinsing them, place them on a baking tin and sprinkle with salt.

Place the chunks of pumpkin on a large baking sheet, and pour over a few glugs of  extra virgin olive oil and  sprinkle on sea salt and torn up fresh sage leaves.

Roast at 180 degrees until soft and slightly caramelised. 

Dry roast the pumpkin seeds for 20 minutes approximately.

Meanwhile, saute the onion, celery, leak and garlic in olive oil over a low heat. Add the roasted pumpkin cubes.

Pour over a litre or so (enough to amply cover the veggies)  of vegetable stock.

Add some salt and pepper to taste and allow to simmer for an hour or so.

Using a hand held blender, blend the soup until smooth and creamy looking. If its too thick , add a little boiling water.

Serve with a drizzle of greek yoghurt and offer some roasted pumpkin seeds to scatter on the soup.

Enjoy your healthy and satisfying wintery soup!

 

 
 

  • Le Marche hill top village framed by snowy mountains

  • Village of Porchia, nestled in the snowy hills of Le Marche

Wintery Le Marche landscapes

 

 

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