I discovered pumpkin only recently, possibly because Peanuts’ pumpkin patch was a watermelon patch in the Italian edition, which did not help me develop any interest in this orange cucurbitaceous.
I am no big fan of sweet-salted flavours, still I find a pumpkin soup is actually good in the cold weather —especially if it can be done quickly.
Here’s our own home pumpkin soup recipe, as perfected by Cristina (Simona’s sister).
Apron-to-dish time: 35 minutes; SoHo time: 15 minutes.
For 4 servings:
- 1 midsize onion
- 400g pumpkin
- 1 potato (about 200g)
Finely chop the onion and make a quick soffritto in a pot with 1 tablespoon of extra-virgin olive oil.
In the meanwhile cut the pumpkin in slices, cut away the rind and the mushy inner part,then dice the core.
Peel and chop the potato.
Once the onion starting becoming translucid, toss in the pumpkin and potato chop. Add 1 liter of water and a pinch of salt. Bring to boil and cook over a medium fire for 20 minutes, while you do your SoHo stuff.
After 20 minutes, bring the pot to a mixer and mix everything. The resulting soup should already be of the right density.
Put back on the fire, toss two leaves of sage in the pot and cook for 3 more minutes.
Serve with croutons and pumpkin seeds for swag.