Vellutata di Zucca (Pureed Pumpkin Soup)
This simple recipe is perfect for the onset of fall and is surprisingly versatile. Don’t like sage? Try it with a bit of curry, coriander, or nutmeg. You would be surprised how the taste changes, but still lets the squash itself shine through.
1 lb. pulp from any type of cooking pumpkin/squash
1 pint (or more) of vegetable or chicken stock
4 sage leaves (fresh)
Optional garnishes: roasted pumpkin seeds, crumbled amaretti biscuits, parmigiano reggiano, goat cheese, salted ricotta cheese, homemade bread crumbs or croutons, fresh herbs, balsamic reduction, creme fraiche… the possibilities are endless!
20 minutes preparation
20 to 25 minute of cooking
1. Prepare the pumpking/squash by peeling it and deseeding it. Then cut the pulp into 1/2 inch dice.
2. Heat a couple tablespoons of olive oil in a skillet or dutch oven. Finely chop the shallot and sage until the shallot is soft and transparent.
3. Add the pumpkin, cook for a few minutes, then add the broth. Partially cover and simmer for 20 minutes, or until the pumpkin is tender and cooked through.
4. Remove the sage leaves. Puree the pumpkin mixture in a blender until smooth, using additional broth to thin as you prefer.
5. Serve hot with any combination of garnishes you prefer. Some of our favorites: roasted pumpkin seeds and goat cheese; crumbled amaretti biscuits and parmigiano reggiano, salted ricotta and fried sage leaves; homemade bread crumbs or croutons; fresh herbs and a drizzle of cream.By The International Kitchen