Creamy Italian pumpkin soup

    1 hour 5 min

    Pumpkin is roasted with fresh sage, rosemary and thyme, then blended with cream into a smooth soup. Serve garnished with fresh ricotta cheese and crusty walnut bread.

    4 people made this

    Serves: 4 

    • 800g pumpkin or squash, peeled and cubed
    • 1 bunch of fresh sage
    • a few stems of fresh thyme
    • a few stems of fresh rosemary
    • 150ml single cream
    • 1 tablespoon of flour
    • 1 tablespoon extra virgin olive oil
    • salt and freshly ground black pepper, to taste
    • To serve
    • extra virgin olive oil, to taste
    • 50g of salted ricotta cheese
    • crusty walnut bread or rolls

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 160 C / Gas 3. Line a baking tray with foil.
    2. Place herbs on foil; cover with pumpkin cubes and fold foil up into a pouch. Bake for 30 minutes, or until pumpkin cubes are tender.
    3. Discard herbs and transfer pumpkin and any cooking liquid into the bowl of a food processor; add cream, flour and olive oil. Puree until mixture is smooth.
    4. Pour the soup into a saucepan and simmer over medium-low heat for 5 minutes. Season to taste with salt and pepper.
    5. Ladle soup into 4 bowls; garnish with a drizzle of extra virgin olive oil and some ricotta. Serve with slices of crusty walnut bread or rolls.

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