Cooking

Tuscan Pumpkin Soup


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Pumpkin everything isn’t only a big deal in the United States of Starbucks, Italy loves their fair share of pumpkin recipes as well, here is Carla’s delicious pumpkin soup that she makes during our fall Soriano vacations.

Make it for your friends to make them super envious of your fabulous cooking skills.

pumpkinsoup

Difficulty: Easy

Time: 40 Minutes

Yields: 4 portions

 

Ingredients:

  • 700 g (24 oz) pumpkin
  • 1 liter (4 ¼ cups) Vegetable Broth
  • 1 medium onion
  • 1 medium brown potato
  • 10 grams (about 10) Pistachios
  • Extra Virgin Olive oil to taste
  • Salt and Pepper to taste
  • Nutmeg to taste

 

Directions:

  1. Add broth into a pot and bring to a boil
  2. Add large diced pumpkin, diced potatoes, and chopped onion
  3. Cover with lid and let simmer for 30 minutes
  4. Drain the broth into a separate bowl and set aside
  5. Puree the vegetables until creamy, if necessary, gradually add a few tablespoons of the broth
  6. Heat the cream in a saucepan
  7. Season with salt, pepper, and a hunt of nutmeg
  8. Pour into bowls and garnish with chopped pistachios and a drizzle of olive oil
  9. Enjoy
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Paul Kachurak (2015 Soriano clNancy HoganNancy HoganPaul Kachurak (2015 Soriano class) Recent comment authors

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Paul Kachurak (2015 Soriano class)
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Paul Kachurak (2015 Soriano class)

The Direction #6 say “Heat the Cream in a saucepan,” but cream is not listed in the Ingredients list. How much cream, and what kind, “heavy” or “whipping?”

Paul Kachurak (2015 Soriano cl
Guest
Paul Kachurak (2015 Soriano cl

The Direction #6 say “Heat the Cream in a saucepan,” but cream is not listed in the Ingredients list. How much cream, and what kind, “heavy” or “whipping?”

Nancy Hogan
Guest
Nancy Hogan

How much cream?
Thanks

Nancy Hogan
Guest
Nancy Hogan

How much cream?
Thanks