Zuppa di Zucca

Pumpkin Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

There are many varieties of pumpkin and squash. We use the ones that have a deep orange flesh and that are moist when cut.


  • 1.5 kg (3.¼ lb) pumpkin, peeled, seeded and diced into 5 cm (2 in) cubes
  • 150 g (


Heat the oil and butter in a large heavy saucepan and gently fry the onion until soft. Stir in the garlic and marjoram leaves, the pumpkin and potato, and continue to cook for a minute. Season with the chilli, salt and pepper. Add enough stock to just cover the pumpkin, turn down the heat, and simmer until the pumpkin is tender, about 20-25 minutes. You may need to add more stock.