Fall, with its beautiful colors, brings so many interesting and delicious things such as pumpkins. Today we want to share our recipe for Pumpkin Puréed soup (in Italian, Vellutata di Zucca), a great dish for cold evenings.
2.3 lbs of pumpkin
7 oz of potatoes
1 white onion
Salt, Pepper, Extra Virgin Olive Oil
1. While you heat some water in a kettle, start cleaning out the pumpkin: remove the skin and the seeds and cut it in cubes. Peel the potatoes and cut them into cubes as well. Thinly slice the onion. Pour 2 tablespoons of Extra Virgin Olive Oil into a pan, add the onion and let it brown.
2. Afterward, add the pumpkin and the potatoes and cover them with some of the water you have heated. Add salt and pepper. Let cook for 25-30 minutes, stirring once in a while. If you see that the water has evaporated, add some more. Once the vegetables are well cooked, blend everything with an immersion blender and your soup is ready.
3. Cut the stale bread in cubes to go with your soup: wet them with some olive oil and grill them in the oven until crispy.
4. Garnish your soup with the bread and with some Extra Virgin Olive Oil and enjoy it with a glass of our Rosso di Montalcino.