Italian cuisine · Soups & Stews

Zuppa di Zucca

Creamy pumpkin soup from Emilia with nutmeg and Parmesan, oven-roasted first for extra sweetness.

Ingredients · for 4 servings

• 1 kg hokkaido or butternut squash
• 1 onion
• 1 potato
• 2 garlic cloves
• 1 l vegetable broth
• 100 ml cream
• 1 tsp nutmeg
• 40 g butter
• 3 tbsp olive oil
• 60 g Parmesan
• Salt, pepper

Instructions

1. Wash the squash, halve it, remove the seeds and cut it, skin on, into 3 cm pieces; peel the potato and dice it the same way.
2. Toss the squash and potato with the olive oil and the unpeeled garlic cloves on a baking sheet, salt them and roast at 200°C for 25 min., until the edges caramelize dark.
3. Meanwhile, finely dice the onion and sauté it in the butter over low heat for 8 min. until translucent.
4. Add the roasted vegetables along with the garlic squeezed from its skin to the pot, pour in the hot broth and simmer for 10 min.
5. Purée the soup very finely with an immersion blender, stir in the cream and season with nutmeg, salt and pepper - it should run thick off the ladle.
6. Fill into warmed plates, sprinkle with freshly shaved Parmesan and a few turns of pepper and serve immediately.