Zuppa di Zucca

Name: Zuppa di Zucca (Pumpkin Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 slices ciabatta bread; 150 g (5 oz) new potatoes, peeled and cubed as above (preferably yellow Charlotte or Roseval); 1.5 kg (3.¼ lb) pumpkin, peeled, seeded and diced into 5 cm (2 in) cubes; 3 tablespoons olive oil; 50 g (2 oz) butter; 2 small red onions, peeled and finely chopped; 2 garlic cloves, peeled and halved; 2 garlic cloves, peeled and cut into slivers; 1-2 dried chillies; 4 large sprigs fresh marjoram; sea salt and freshly ground black pepper; Parmesan, freshly grated; 1 litre (1.¾ pints) Chicken Stock; extra virgin olive oil

Pumpkin Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

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.

Ingredients

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

Europe
Italy
Starter
Mediterranean
Soup

Method

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.

Strai