Passato di Zucca

Name: Passato di Zucca (Pumpkin Soup)
Yield: Serves 4
Cuisine: Italian
Ingredients: a thick slice of speck or pancetta, about 60g, cut into cubes; a thick slice of speck or pancetta, about 60g, cut into cubes; salt and pepper; salt and pepper; a few rosemary needles; 6 tbsp olive oil; 1 onion, finely chopped; 200 g celeriac, peeled and cut into cubes; 600 g pumpkin flesh, cut into cubes; 1 litre chicken or vegetable stock; 1 litre chicken or vegetable stock

Pumpkin Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Autumn and winter offer lots of roots and squash which can be used in soup. This type of pumpkin soup is more likely to be served in the north and especially the northeast of Italy, from where speck (an air-dried, smoked shoulder of pork) originates.”

Ingredients

1 onion, finely chopped
6 tbsp olive oil
1 litre

Europe
Italy
Mediterranean
Autumn
Winter
Soup
Gluten-free

Method

Fry the onion in 2 tablespoons of the olive oil in a large saucepan until soft, but not browning, about 10 minutes.

Add the stock and, when boiling, the cubes of pumpkin and celeriac, and cook until soft, about 15-20 minutes. Add salt and pepper to taste.

Liquidise in a food processor or blender and return to the pan to reheat gently.

Meanwhile, heat the remaining oil in